Description
A delightful cake that combines the sweet and tangy flavors of cranberries and fresh oranges, perfect for breakfast, brunch, or as a snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1 cup orange juice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen cranberries
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of one orange
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then add the orange juice, zest, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the cranberries gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Notes
For a moister cake, add an extra tablespoon of orange juice. Ensure not to overmix the batter to keep the cake light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American