Orange Cranberry Cake

An overhead image of a cranberry cake with citrus on a plate.

This orange cranberry cake is light, buttery, and bursting with tart cranberries and bright citrus. It comes together easily and is perfect for Thanksgiving, Christmas, or any holiday celebration!

Course Dessert

Cuisine American, Christmas, Holiday, Thanksgiving

Diet Low Salt

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 288kcal

Author Jessy Freimann

Equipment

Ingredients

1 cup granulated sugar + 1 Tablespoon, divided
½ cup salted butter softened
2 large eggs
1 cup all purpose flour
1 teaspoon baking powder
1 pinch Kosher salt
1 orange zested and juice squeezed (see below)
1 cup cranberries fresh or frozen, not dried
2 teaspoons orange juice use the orange you zested and then eat the rest!
1 teaspoon ground cinnamon

Instructions

Preheat the oven to 350 degrees F. Spray down the pan with cooking spray and then line the bottom with parchment paper.
Cream the butter and 1 cup sugar together until fluffy, about 2 minutes.
Add the eggs and mix until well combined.
Add flour, baking powder, salt and orange zest and mix until just combined. Do not over mix. The batter will be sticky and that's ok.
Spread the batter along the bottom of your prepared pan and smooth until even.
Place the cranberries evenly over the top
Drizzle the orange juice on the top of the cranberries
Mix the cinnamon and sugar together. Sprinkle this mixture over the top of the cake.
Give it a quick spray of the cooking spray on top.
Bake uncovered for 45 minutes or until your cake tester comes out clean.
Cool completely and serve.

Video

https://www.dropbox.com/scl/fo/v99ivi4hf14ogv8tat3op/AFn5aB5gOBaFEe58nO3WpLY?rlkey=1il0leh8bz8ebzc2cir5vqgu0&st=bj49bfy4&dl=0

Notes

Don’t overmix the batter. Once the dry ingredients are added, stir just until everything is combined. Overmixing can make the cake too dense.
Spread the batter evenly. It’s thick, so use a spatula to smooth it out before adding the cranberries.
Use fresh orange juice if possible. It gives a brighter flavor than bottled juice.
Switch up the fruit. Swap the cranberries for blueberries, raspberries, or chopped apples for an easy twist that keeps the cake just as delicious.
Add some crunch or sweetness. Stir in chopped pecans, walnuts, or even a handful of white chocolate chips for extra texture and flavor.
Let it cool before removing from the pan. It helps the cake set and keeps the top from tearing.
Make it a day ahead. The orange and cranberry flavors deepen overnight, making this cake even better the next day.
Ingredients to prep ahead- Zest and juice the orange, and measure dry ingredients.
Leftovers and storage- Keep covered at room temperature for up to 2 days, or refrigerate for 4-5 days. To freeze, wrap tightly and store up to 2 months.

Nutrition