Description
Bright, zesty, and bursting with festive flavor—this cranberry orange cake is a holiday showstopper. The tart cranberries balance beautifully with the sweet, citrusy orange notes, while the soft, moist crumb makes every slice irresistible. Perfect for Christmas gatherings, Thanksgiving dessert tables, or a cozy winter treat with coffee or tea.
Ingredients
For the cake:
2½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream (or Greek yogurt)
½ cup orange juice (freshly squeezed)
1 tbsp orange zest
2 cups fresh or frozen cranberries (do not thaw if frozen)
For the glaze (optional):
1 cup powdered sugar
2–3 tbsp orange juice
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt pan or loaf pan.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
Mix in sour cream, orange juice, and zest until smooth.
Gradually fold in dry ingredients, then gently fold in cranberries.
Pour batter into prepared pan and smooth the top.
Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before drizzling with orange glaze.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
Nutrition
- Calories: 290
- Sugar: 25g
- Fat: 11g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g