Easy Cranberry Orange Cake

This Easy Cranberry Orange Cake is a delightful, flavorful dessert that combines the tartness of fresh cranberries with the zesty sweetness of orange. The moist cake, with its perfect balance of sweet and tangy, makes it a wonderful treat for any occasion, especially during the holiday season. It’s quick to prepare and sure to impress your guests!

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest (from about 1 orange)
• 1/2 cup fresh orange juice (about 1 orange)
• 1 cup fresh cranberries, chopped (or whole if preferred)
• 1/2 cup buttermilk (or regular milk)

For the Glaze (optional):

• 1/2 cup powdered sugar
• 1 tablespoon fresh orange juice

Instructions:

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easy removal.

Step 2: Prepare the Cake Batter

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and fresh orange juice. Start with the dry ingredients and finish with the liquid, mixing until just combined.
5. Gently fold in the fresh cranberries, being careful not to overmix. If using chopped cranberries, this will help evenly distribute them throughout the batter.

Step 3: Bake the Cake

1. Pour the batter into the prepared cake pan and spread it evenly.
2. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
3. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 4: Make the Orange Glaze (Optional)

1. In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth and pourable.
2. Once the cake has cooled, drizzle the glaze over the top of the cake for an extra burst of citrus flavor.

Step 5: Serve and Enjoy

1. Slice the cake into wedges and serve. The glaze gives it a nice, sweet finish, but the cake is just as delicious without it!
2. Store any leftover cake in an airtight container at room temperature for up to 3 days.

Tips and Variations:

1. Frozen Cranberries: If fresh cranberries are not available, frozen cranberries can be used. Just be sure to chop them before adding them to the batter, and do not thaw them before using.
2. Nuts: For added texture, you can fold in a handful of chopped pecans or walnuts.
3. Zesting the Orange: Be sure to zest the orange before juicing it. The zest adds a burst of citrus flavor that complements the cranberries.
4. Add a Dash of Cinnamon: To enhance the warmth of the flavors, you can add 1/2 teaspoon of ground cinnamon to the dry ingredients.

Why You’ll Love This Cake:

• Bright and Flavorful: The combination of orange and cranberry is both refreshing and festive, making it perfect for any time of year, especially the holidays.
• Easy to Make: This cake is simple to prepare, and with a few basic ingredients, you’ll have a delicious dessert in no time.
• Moist and Tender: The buttermilk and fresh cranberries help keep the cake moist, while the citrus adds a light, fresh flavor.

This Easy Cranberry Orange Cake is a delightful and easy-to-make treat that brings together two classic flavors in a wonderfully moist and tender cake. Whether you’re enjoying it as a dessert or a sweet breakfast option, it’s sure to be a hit!