Cranberry Orange Cake
This easy cranberry orange cake is packed with tart cranberries and bright citrus flavor from fresh orange zest and juice. Made with olive oil and a simple, no-mixer batter, it bakes up with a moist, tender crumb and a golden, lightly crisp top. It's a festive cake for the holidays, but just as delicious for a casual snack.
Servings 12 slices (9 inch single layer cake)yer 9 inch round pan)
Equipment
- 9 inch (23 cm) round metal baking pan
Ingredients
- 300 grams cranberries fresh (see notes if using cups)
- 195 grams all purpose flour
- 1½ teaspoons baking powder
- 84 grams olive oil
- 300 grams granulated sugar
- 2 large eggs room temperature
- 7.5 mL vanilla extract pure
- 1 teaspoon kosher salt Diamond Crystal
- orange zest from 1 large Navel orange
- 45 mL orange juice freshly squeezed, from same orange
Instructions
Instructions
- Line the base of a 9 inch (23 cm) round metal baking pan with parchment paper.
- Preheat the oven to 350°F (175°C, Gas mark 4) with a rack in the center position.
- Coarsely chop the cranberries into halves and quarters (roughly - precision isn't needed). Place into a medium bowl and set aside.Place the cutting board in a sheet pan with raised edges to prevent cranberries from rolling everywhere. Chopping the cranberries is the hardest step. It's easy after this!300 grams cranberries
- In a medium bowl, whisk together the flour and baking powder. Set aside.195 grams all purpose flour, 1½ teaspoons baking powder
- In a large bowl, whisk together the oil and granulated sugar until well combined.84 grams olive oil, 300 grams granulated sugar
- Add the eggs, vanilla and salt and whisk until smooth.2 large eggs, 7.5 mL vanilla extract, 1 teaspoon kosher salt
- Using a microplane grater, grate the orange zest directly into the bowl.orange zest
- Juice the orange, and add 3 Tablespoons of juice to the batter.45 mL orange juice
- Add 1 heaping Tablespoon of the reserved dry ingredient mix to the chopped cranberries, tossing well to coat.This step helps ensure the fruit doesn't sink to the bottom of the cake.
- Add the remaining dry ingredients to the wet batter and fold gently until just combined.
- Fold in the chopped cranberries until evenly distributed.
- Pour the batter into the prepared pan. Ensure the fruit is evenly distributed.
- Bake for 65-70 minutes, or until a tester inserted in the center comes out clean or with just a few moist crumbs attached.It might look done sooner on the outside, but there's enough fruit in this cake to require the longer bake in order to fully bake the center.
- Cool in the pan on a wire rack for 15 minutes. For a clean release, run a sharp knife around the edge of the cake to loosen the edges from the pan. Place a cooling rack upside down onto the cake and flip the cake onto it. Remove the parchment paper and flip again to finish cooling right-side up.
- If desired, serve cake with a light dusting of powdered sugar, whipped cream or a scoop of ice cream.
Notes
Measuring cranberries: Cranberries vary in size, so volume measurements are approximate. For the most accurate results, I recommend weighing the whole cranberries with a digital kitchen scale before chopping.
Frozen cranberries: I tested this recipe with fresh cranberries, but thawed frozen cranberries should work as well. Thaw in a strainer to drain off excess liquid, then roughly chop and toss with the flour mixture as directed.
Pan sizes and estimated baking times
- For a square cranberry orange cake, use an 8 x 8-inch square pan (20 x 20 cm). Bake time remains the same.
- You can also bake this cake in a 9 x 9-inch square pan (23 x 23 cm). It will be a bit shorter and bake more quickly. Start checking the cake at 55-60 minutes.
- To double the recipe, use a 9 x 13-inch pan (23 x 33 cm). The cake will likely need a few additional minutes in the oven.
- Doneness check: Due to the generous amount of fruit, this cake may look fully baked on the outside before the center is done. Insert a knife or toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Store leftover cake in an airtight container at room temperature for up to 3 days. The crumb will become more moist as the cranberries release their juices.
- Freeze, well wrapped in an airtight container for up to 2 months. Defrost unwrapped at room temperature.