Description
This Orange-Cranberry Cake is a delightful blend of tart fresh cranberries and fragrant orange zest folded into a moist oat and flour batter. Baked to a golden perfection in a tube pan and finished with a zesty orange glaze, this cake offers a perfect balance of sweet and tangy flavors, ideal for holiday gatherings or any special occasion.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ cups rolled old-fashioned oats
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter (room temperature)
- 1 cup sugar
- 3 eggs
- 1 cup milk
Cranberries
- 2 cups fresh or dried cranberries
- 2 tablespoons granulated sugar (if using fresh cranberries)
Flavorings
- 2 teaspoons finely shredded orange peel
Orange Glaze
- 1 cup powdered sugar
- ½ teaspoon finely shredded orange peel
- 2 or 3 teaspoons fresh orange juice
Instructions
- Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 10-inch tube pan to ensure the cake does not stick.
- Prepare Cranberries: If using fresh cranberries, toss them with 2 tablespoons of granulated sugar and set aside to macerate. For dried sweetened cranberries, soak them in warm water for 10-15 minutes, then drain thoroughly to plump them up.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, and salt. Stir until evenly mixed.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature unsalted butter with an electric mixer on medium speed for about 30 seconds until creamy. Add 1 cup of sugar and mix well.
- Add Eggs and Alternate Flour and Milk: Beat in the eggs until combined. Then, alternate adding the flour mixture and milk to the bowl, mixing at low speed each time just until combined. Be careful not to overmix, to keep the batter light.
- Fold in Flavorings: Gently fold the prepared cranberries and 2 teaspoons of finely shredded orange peel into the batter, distributing them evenly without deflating the mixture.
- Bake the Cake: Pour the batter into the prepared tube pan and smooth the top. Bake in the preheated oven for 50-60 minutes. Test doneness by inserting a wooden pick near the center; it should come out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then, remove it from the pan and transfer to a wire rack to cool completely.
- Prepare Orange Glaze: In a small bowl, combine 1 cup powdered sugar with ½ teaspoon finely shredded orange peel. Add 2 to 3 teaspoons fresh orange juice gradually, stirring well until the glaze reaches a pourable consistency.
- Glaze the Cake: Spoon the orange glaze over the cooled cake, spreading evenly. Let stand until the glaze is set before serving.
Notes
- If using fresh cranberries, tossing them with sugar helps soften their tartness and brings out sweetness.
- Soaking dried cranberries in warm water plumps them, preventing them from drawing moisture from the cake batter.
- Use room temperature butter and eggs for better batter consistency and texture.
- Do not overmix the batter after adding the flour to keep the cake tender.
- The orange glaze adds a bright citrus finish that complements the tart cranberries perfectly.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
