Description
A delightful Cranberry Orange Cake featuring zesty orange sugar, fresh cranberries, and a moist, tender crumb, perfect for a festive dessert or a cozy afternoon treat.
Ingredients
Scale
Cake Batter
- 1 cup granulated sugar
- zest of one orange, peeled in strips with a vegetable peeler (just the orange part, none of the bitter white pith)
- 1/2 cup unsalted butter, at room temperature
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp salt
- 2 cups all purpose flour
- 1/2 cup buttermilk
- 2 cups cranberries
- 2 Tbsp sparkling sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350F. Lightly spray a 9×9 inch baking pan and line it with two sheets of parchment paper with long ends for easy cake removal.
- Make Orange Sugar: Combine the granulated sugar and orange zest in a food processor. Process until the zest is fully incorporated, resulting in a moist, pale orange sugar mixture.
- Cream Butter and Orange Sugar: Using a stand mixer or electric beaters, cream the orange sugar and unsalted butter together until light and fluffy, about 3 minutes. Scrape down the bowl sides as needed.
- Add Egg, Vanilla, and Leavening: Beat in the egg and vanilla extract, then add baking powder and salt. Continue to mix and scrape down the bowl to ensure even distribution.
- Incorporate Flour and Buttermilk: Lower mixer speed and add half the flour, mixing just until nearly combined. Pour in buttermilk, then add the remaining flour. Mix only until flour is incorporated; avoid overmixing.
- Fold in Cranberries: Gently fold the fresh cranberries into the batter ensuring even distribution without breaking the berries.
- Transfer Batter and Add Topping: Spread the thick batter evenly in the prepared pan. Sprinkle sparkling sugar evenly over the top for a crunchy, sweet finish.
- Bake the Cake: Bake for 45 minutes or until the cake is risen, golden, and a toothpick inserted in the center comes out clean without wet batter. Check early if your oven runs hot to prevent overbaking.
- Cool and Serve: Let the cake cool for 15-20 minutes in the pan. Use the parchment paper to lift the cake out to cool completely or slice it warm. Store leftovers covered with foil on the counter.
Notes
- Use fresh cranberries for the best flavor and texture; frozen can be used but may affect moisture.
- Line the pan with parchment paper extending beyond edges for easier cake removal.
- Do not overmix after adding flour to keep the cake tender.
- Sparking sugar on top adds a beautiful crunch; substitute with coarse sugar if unavailable.
- If you don’t have buttermilk, substitute with 1/2 cup milk plus 1/2 tablespoon lemon juice or vinegar, let sit 5 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
