Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
Zest of 1 large orange
1/2 cup unsalted butter, melted and cooled
1/2 cup freshly squeezed orange juice (from 1–2 oranges)
1/2 cup sour cream or Greek yogurt
2 large eggs
1 tsp vanilla extract
1 1/2 cups fresh or frozen cranberries, roughly chopped
For the Orange Glaze:
1 cup powdered sugar
2–3 tbsp freshly squeezed orange juice
Orange zest, for garnish (optional)
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine Sugar and Orange Zest:
In a large bowl, mix the sugar with the orange zest, rubbing them together with your fingers to release the orange oils and enhance the flavor.
4. Add Wet Ingredients:
Add the melted butter, orange juice, sour cream (or Greek yogurt), eggs, and vanilla extract to the sugar mixture. Whisk until smooth and well combined.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing, as this can make the cake dense.
6. Fold in the Cranberries:
Gently fold in the cranberries, being careful not to crush them.
7. Bake the Cake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Make the Orange Glaze:
In a small bowl, whisk together powdered sugar and orange juice until smooth and pourable. Adjust the consistency by adding more juice if needed.
9. Glaze and Serve:
Drizzle the glaze over the cooled loaf, letting it cascade down the sides. Garnish with extra orange zest if desired.
Details:
Prep Time: 20 minutes
Bake Time: 50-60 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices
Calories: Approximately 290 per slice
Tips:
Cranberries: If using frozen cranberries, don’t thaw them before adding to the batter.
Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
This Luscious Cranberry Orange Loaf Cake brings a burst of fruity flavors to your table, making every slice feel like a cozy holiday celebration!
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