Description
A simple cake recipe featuring a bright cranberry and orange glaze.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup fresh or frozen cranberries, roughly chopped
- 1/4 cup orange juice (for glaze)
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped cranberries.
- Pour the batter into the prepared cake pan.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: Whisk together the orange juice and powdered sugar until smooth. Add more powdered sugar if you prefer a thicker glaze.
- Drizzle the glaze over the cooled cake.
Notes
- If using frozen cranberries, do not thaw them before adding them to the batter.
- You can zest one orange and add the zest to the batter for extra flavor.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cranberry orange cake, glazed cake, citrus cake, holiday cake, simple cake