Description
This Cranberry Orange Cake is a delightful blend of tart cranberries and bright orange zest, baked into a moist and tender cake. Perfect for a festive dessert or a sweet treat with tea, it features a vibrant orange sugar, buttermilk richness, and a sparkling sugar topping for a delicate crunch.
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
Topping
- 2 Tbsp sparkling sugar
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit and lightly spray a 9×9 inch baking pan. Line the pan with two sheets of parchment paper, leaving long ends for easy cake removal after baking.
- Make the orange sugar: Combine the granulated sugar and orange zest in a food processor, blending until the zest is fully incorporated and the sugar is pale orange and moist.
- Cream butter and sugar: Using a stand mixer or electric beaters, cream the orange sugar and room temperature butter together until the mixture is light and fluffy, approximately 3 minutes. Scrape down the bowl as needed.
- Add egg and flavorings: Beat in the egg and vanilla extract, followed by the baking powder and salt, ensuring thorough mixing by scraping down the bowl sides as needed.
- Incorporate flour and buttermilk: Lower the mixer speed and add half of the flour, blending just until nearly combined. Add the buttermilk, then add the remaining flour, mixing only until the flour is incorporated to avoid overmixing.
- Fold in cranberries: Gently fold the cranberries into the batter, making sure they are evenly distributed without breaking them.
- Prepare to bake: Spread the thick batter evenly into the prepared baking pan. Sprinkle sparkling sugar evenly over the top of the batter.
- Bake the cake: Place the pan in the oven and bake for 45 minutes or until the cake is risen, golden, and a toothpick inserted in the center comes out clean without wet batter.
- Cool and serve: Allow the cake to cool in the pan for 20 minutes. If lined with parchment, lift the cake out and transfer it to a cooling rack to cool completely or slice while slightly warm.
- Storage: Store leftover cake covered with foil in the pan at room temperature.
Notes
- Use fresh or frozen cranberries; if frozen, do not thaw before folding into the batter to prevent color bleed.
- If buttermilk is unavailable, substitute with 1/2 cup milk plus 1/2 tablespoon lemon juice or white vinegar, let stand for 5 minutes before using.
- Line the pan with parchment paper to make removal and slicing easier and cleaner.
- Do not overmix the batter once flour is added to ensure a tender crumb.
- Check the cake a few minutes before the suggested baking time as ovens may vary.
- Sprinkling sparkling sugar on top adds a nice crunchy texture and attractive finish.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
