Description
A delightful Cranberry Orange Cake featuring a moist, tender crumb infused with fresh orange zest and tart cranberries, topped with sparkling sugar for a slight crunch. Perfect as a sweet breakfast treat or dessert.
Ingredients
Scale
For the Cake
- 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 your oven to 350 degrees Fahrenheit. Lightly spray a 9×9 inch baking pan and line it with two sheets of parchment paper with long ends to easily lift the cake out later for slicing.
- Make Orange Sugar: Combine the granulated sugar and orange zest in a food processor and process until the zest is fully incorporated, creating a pale orange moist sugar.
- Cream Butter and Sugar: Using a stand mixer or electric beaters, cream together the orange sugar and unsalted butter until light and fluffy, about 3 minutes, scraping down the sides as needed.
- Add Egg and Flavorings: Beat in the large egg and vanilla extract, then add baking powder and salt, continuing to scrape the bowl to mix evenly.
- Incorporate Flour and Buttermilk: Lower the mixer speed, blend in half of the flour just until almost combined, add the buttermilk, then add the remaining flour. Mix just until the flour is incorporated; do not overmix.
- Fold in Cranberries: Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
- Transfer Batter and Add Topping: Spread the thick batter evenly into the prepared baking pan. Sprinkle the sparkling sugar evenly over the top.
- Bake: Bake in the preheated oven for 45 minutes or until the cake is risen, golden brown, and a toothpick inserted in the center comes out clean without wet batter.
- Cool and Serve: Let the cake cool in the pan for 15 to 20 minutes. If using parchment, lift it out to cool completely or slice while still slightly warm. Store leftovers covered with foil at room temperature.
Notes
- For easy removal, be sure to line the baking pan with parchment paper as described.
- Do not overmix the batter once flour is added to keep the cake tender.
- Check the cake a few minutes before 45 minutes if your oven runs hot to prevent overbaking.
- Substitute fresh cranberries with frozen cranberries if fresh are not available, but avoid thawing to prevent bleeding colors.
- Sparkling sugar adds a delightful crunchy topping but can be omitted if unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 320 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: 45 mg
