This Cranberry Orange Loaf Cake is the ultimate treat to brighten up your day. With a perfect balance of tangy cranberries and sweet orange, it’s a flavor-packed cake that’s sure to impress anyone who takes a bite. The burst of fresh orange juice and zest, combined with the tartness of cranberries, creates an irresistible combination that pairs beautifully with a light, moist crumb. Whether you’re preparing for the holidays or just want a special snack, this cake is a keeper!
Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon orange zest (freshly grated from one orange)
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup fresh orange juice (from about one large orange)
- 1 cup fresh cranberries, coarsely chopped (you can use frozen cranberries too, but thaw and chop them)
- ½ cup sour cream
- 1 tablespoon fresh orange juice (for glaze)
- ¾ cup powdered sugar (for glaze)
Directions:
- 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. This will ensure that the loaf comes out easily after baking. - Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step helps to evenly distribute the leavening agents and ensures your cake will rise evenly. Set the dry mixture aside. - Cream Butter and Sugar:
In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed. Beat the mixture for about 3 minutes until it becomes light and fluffy. This is an important step as it creates air pockets that will help make your cake light and tender. - Add Eggs and Vanilla Extract:
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Then, mix in the vanilla extract. The vanilla will enhance the overall flavor of the cake. - Incorporate Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter-sugar mixture in three parts. Alternate with the addition of fresh orange juice and sour cream. Start with the dry ingredients and end with them. Mix until just combined after each addition, making sure not to overmix. Overmixing can make the cake dense, so be gentle during this process. - Fold in Cranberries and Orange Zest:
Gently fold in the coarsely chopped cranberries and orange zest using a spatula. Be careful not to crush the cranberries—keeping them whole helps preserve their burst of tart flavor inside the cake. The orange zest adds an aromatic citrus fragrance that will make your cake smell irresistible. - Transfer the Batter to the Pan:
Pour the batter into the prepared loaf pan, spreading it out evenly. Use a spatula to smooth the top of the batter. This helps to ensure that the loaf rises evenly in the oven. - Bake the Cake:
Place the pan in the oven and bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, you can cover it loosely with aluminum foil to prevent overbrowning. - Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. This step makes it easier to remove the cake from the pan without it falling apart. Afterward, transfer the cake to a wire rack to cool completely. - Prepare the Orange Glaze:
While the cake is cooling, make the glaze. In a small bowl, whisk together powdered sugar and 1 tablespoon of fresh orange juice. Stir until the glaze is smooth and no lumps remain. The glaze should have a slightly thick but pourable consistency. - Glaze the Cake:
Once the cake has cooled to room temperature, drizzle the orange glaze over the top of the loaf. You can either drizzle the glaze over the top with a spoon or use a small piping bag for a more decorative effect. The sweet, tangy glaze adds an extra layer of orange flavor and a beautiful finish to the cake.
Nutritional Information:
- ⏰ Prep Time: 15 minutes
- 🔥 Cooking Time: 55-60 minutes
- ⏳ Total Time: 1 hour 15 minutes
- 🍽️ Servings: 12 slices
- Calories: 280 kcal per serving
This Cranberry Orange Loaf Cake is perfect for afternoon tea, holiday gatherings, or as a homemade gift. The tart cranberries are balanced by the sweet, citrusy orange, making each bite a perfect combination of flavors. It’s also great for breakfast with a cup of coffee or as a simple dessert after a meal.
Tips for the Best Cranberry Orange Loaf Cake:
- Use Fresh Cranberries: Fresh cranberries give the best texture and tartness. If using frozen, make sure they are fully thawed and chopped before incorporating into the batter.
- Don’t Overmix the Batter: Overmixing can lead to a dense loaf. Mix until just combined for a light and fluffy texture.
- Sour Cream Substitute: If you don’t have sour cream, you can substitute it with plain Greek yogurt for a similar texture and tang.
- Customize with Nuts: If you like a bit of crunch, feel free to fold in some chopped walnuts or pecans with the cranberries for added texture.
- Make It Ahead: This loaf cake actually tastes even better the next day as the flavors continue to meld together. It’s perfect for making ahead and enjoying throughout the week.