You want a fall dessert that wins applause before it even hits the table? This Cranberry Orange Cake is the move—bright, zesty, and undeniably festive, without needing a culinary degree. Imagine tart cranberries popping like confetti inside a buttery, citrus-kissed crumb, then crowned with a glossy orange glaze.
It’s the kind of cake that makes guests ask for seconds and the recipe. Bake it once and watch it become your holiday flex.
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What Makes This Special
This isn’t your average “sweet on sweet” dessert. The tang of fresh cranberries balances the sunny sweetness of orange, so every bite tastes alive.
A touch of brown sugar deepens the flavor, while orange zest punches up the aroma like a built-in air freshener. The cake is moist, sliceable, and sturdy—aka perfect for brunch trays, potlucks, or those 10 p.m. “just a sliver” moments. And yes, the citrus glaze seals the deal with a glossy, bakery-style finish.
What Goes Into This Recipe – Ingredients
- 1 3/4 cups (220g) all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- Zest of 2 oranges (about 2 tablespoons)
- 1/2 cup (120ml) fresh orange juice (from the zested oranges)
- 1/2 cup (120g) sour cream or full-fat Greek yogurt, room temperature
- 1 1/2 cups (150g) fresh or frozen cranberries (no need to thaw if frozen)
- 1 tablespoon flour (for tossing cranberries)
Optional glaze:
- 1 cup (120g) powdered sugar, sifted
- 2–3 tablespoons fresh orange juice
- Pinch of salt
- Extra orange zest for garnish
Step-by-Step Instructions
- Prep your pan and oven: Heat oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan with parchment, leaving a sling for easy lifting. Alternatively, use an 8-inch round cake pan.
- Whisk the dry: In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar on medium for 2–3 minutes until fluffy and pale.
- Add eggs and flavor: Beat in eggs one at a time.
Mix in vanilla and orange zest. It should smell like a citrus grove—good sign.
- Mix wet ingredients: In a small bowl or measuring cup, stir orange juice and sour cream until smooth.
- Combine in intervals: Add the dry ingredients to the butter mixture in three parts, alternating with the orange-sour cream mix. Start and end with dry.
Mix just until combined—no overbeating.
- Fold in cranberries: Toss cranberries with 1 tablespoon flour to prevent sinking, then gently fold them into the batter. Keep a light hand here.
- Fill and smooth: Scrape batter into the pan and smooth the top. Tap the pan once on the counter to release air bubbles.
- Bake: Bake 50–60 minutes for a loaf (or 35–45 minutes for an 8-inch round), until a toothpick comes out with a few moist crumbs.
If browning too fast, tent loosely with foil at the 40-minute mark.
- Cool: Let the cake cool in the pan for 10 minutes, then lift out and cool completely on a rack. Don’t glaze a hot cake unless you enjoy sticky slides.
- Glaze: Whisk powdered sugar, orange juice, and a pinch of salt until pourable. Drizzle over the cooled cake and finish with extra zest.
Let it set for 20 minutes before slicing.
Storage Instructions
- Room temperature: Keep covered at room temp for up to 3 days. The glaze acts like a moisture shield.
- Refrigerator: Store in an airtight container up to 6 days. Bring to room temp before serving for best texture.
- Freezer: Wrap slices tightly in plastic and foil; freeze up to 2 months.
Thaw overnight in the fridge or gently warm in a low oven.
Why This is Good for You
- Cranberries bring antioxidants like vitamin C and polyphenols—your immune system’s fall wardrobe upgrade.
- Orange zest and juice add vitamin C and real citrus flavor without relying on artificial extracts.
- Sensible sweetness: The tart fruit balances sugar so it tastes vibrant, not cloying, which helps you feel satisfied with one slice (in theory).
- Sour cream/Greek yogurt contributes protein and keeps the crumb moist, reducing the urge to drown it in frosting.
Avoid These Mistakes
- Overmixing the batter: It toughens the crumb. Mix just until you can’t see streaks of flour.
- Skipping the cranberry flour toss: That’s how you get a red layer at the bottom. Toss to keep them suspended.
- Using cold ingredients: Cold eggs and dairy don’t emulsify well.
Room temp = fluffy texture.
- Overbaking: Dry cake is a tragedy. Start checking early and look for moist crumbs, not a bone-dry tester.
- Glazing too soon: Hot cake melts glaze into a sugary puddle. Patience pays.
Mix It Up
- Almond twist: Swap 1/4 cup flour for almond flour and add 1/2 teaspoon almond extract.
Top with toasted sliced almonds.
- Spice route: Add 1 teaspoon ground cinnamon and a pinch of clove for a warmer, bakery-style vibe.
- White chocolate upgrade: Fold in 1/2 cup white chocolate chips for creamy pops against the tart berries (yes, it’s decadent; no, we don’t apologize).
- Olive oil version: Replace butter with 1/2 cup good olive oil for a fruitier, extra-moist crumb—great if dairy-free (use DF yogurt).
- Bundt party: Double the recipe for a standard Bundt pan and bake 55–70 minutes. Glaze generously.
FAQ
Can I use dried cranberries?
Yes, but the cake will be sweeter and less tart. Use 1 cup dried cranberries and soak them in warm orange juice for 10 minutes, then drain and fold in.
What if I only have bottled orange juice?
It works, but zest is non-negotiable for real flavor.
If you can’t zest, add 1/2 teaspoon orange extract to compensate, FYI.
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Can I make this gluten-free?
Use a 1:1 gluten-free baking flour blend with xanthan gum. Mix gently and don’t skip the rest time—let the batter sit 10 minutes before baking for better structure.
How do I prevent the cake from sticking?
Grease the pan, line with parchment with a sling, and lightly grease the parchment too. Belt and suspenders—your future self will thank you.
Is this cake sweet enough without the glaze?
Totally.
The glaze adds shine and citrus pop, but the cake stands on its own. If skipping, consider a light dusting of powdered sugar before serving.
Can I make it ahead?
Yes. Bake the day before, cool completely, wrap well, and glaze the day you serve.
The flavor actually deepens overnight, IMO.
What’s the best way to slice cleanly?
Use a long, sharp serrated knife and wipe between cuts. Letting the glaze set fully also helps prevent smears.
Final Thoughts
This Cranberry Orange Cake is the rare dessert that’s bright, cozy, and crowd-pleasing all at once. It’s simple enough for a weeknight bake but polished enough for the holiday table.
The tart-sweet balance keeps you coming back for “just one more bite,” which, let’s be honest, is the whole point. Bake it, slice it, and enjoy the applause—chef’s kiss guaranteed.
Printable Recipe Card
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