Cranberry Orange Loaf Cake: A Perfectly Tangy and Sweet Delight
For the Cake: 1 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt…
For the Cake:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon orange zest (from 1 large orange)
¼ cup fresh orange juice
½ cup sour cream or plain Greek yogurt
1 teaspoon vanilla extract
1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw)
For the Glaze:
1 cup powdered sugar
2-3 tablespoons fresh orange juice
1 teaspoon orange zest (optional for extra flavor)
Preparation
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes. Scrape down the sides of the bowl as needed.
Add the Eggs and Flavorings: Beat in the eggs, one at a time, mixing well after each addition. Stir in the orange zest, fresh orange juice, sour cream (or yogurt), and vanilla extract. The mixture may look slightly curdled at this stage, but that’s normal.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in a dense cake.
Fold in the Cranberries: Gently fold in the cranberries using a spatula. If you’re using frozen cranberries, toss them in a tablespoon of flour to prevent them from sinking to the bottom of the cake. Ensure the cranberries are evenly distributed throughout the batter.
Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top of the cake is browning too quickly, cover it loosely with foil during the last 15 minutes of baking.
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