This Cranberry Cake with Orange Glaze is a perfect dessert for the holiday season or any time you want to treat yourself with a zesty, fruity delight. The tartness of fresh cranberries combines beautifully with a light, fluffy cake, and the sweet citrusy glaze adds an extra layer of flavor. It’s an easy, crowd-pleasing recipe that comes together quickly with a few simple ingredients.
Ingredients:
Cake:
- 3 eggs
- 1 ¼ cups sugar
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ⅓ cup butter (softened)
- ⅓ cup Greek yogurt (plain)
- 2 ½ cups fresh cranberries (see notes)
- 2 teaspoons vanilla extract
Orange Glaze:
- 2 ounces fresh orange juice (juice of half an organic orange)
- 2 tablespoons sugar
Directions:
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch springform pan to prevent the cake from sticking.
Step 2: Toss Cranberries with Flour
Lightly toss the cranberries in a small amount of flour. This helps keep them from sinking to the bottom of the cake as it bakes. Set the cranberries aside.
Step 3: Mix the Cake Batter
In a large bowl, use a mixer to beat together the sugar and eggs until the mixture becomes light and fluffy. In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add the flour mixture to the egg and sugar mixture, beating gently to combine. Add the softened butter and continue mixing until the batter is smooth. Stir in the Greek yogurt for extra moisture and texture.
Step 4: Fold in Cranberries and Vanilla
Gently fold in the flour-coated cranberries and vanilla extract, ensuring that the cranberries are evenly distributed throughout the batter. Be careful not to overmix.
Step 5: Bake the Cake
Pour the cake batter into the prepared springform pan and smooth the top with a spatula. Bake the cake for 50-60 minutes, or until a cake tester or skewer inserted into the center comes out clean. The top should be golden brown, and the cake will have risen beautifully. Once baked, allow the cake to cool in the pan for about 15 minutes, then carefully remove the sides of the springform pan and let the cake cool completely.
Step 6: Make the Orange Glaze
While the cake cools, prepare the orange glaze. In a small pot, combine the freshly squeezed orange juice and sugar. Bring the mixture to a boil, then lower the heat and let it simmer for 6-7 minutes until it thickens slightly. Stir occasionally to prevent it from burning.
Step 7: Decorate with Glaze and Cranberries
For a decorative touch, you can dip a few cranberries in the orange glaze and set them on a silicone sheet or parchment paper to harden. Once the cake is cooled, pour or brush the warm orange glaze over the top, allowing it to soak into the cake for extra flavor. Place the cake on a cake stand and, if you like, decorate with the glazed cranberries and a few orange leaves for an elegant finish.
Serving and Storage Tips:
- Serving: This cranberry cake can be served at room temperature, making it a perfect dessert for gatherings or as a simple treat with afternoon tea. The zesty orange glaze pairs beautifully with the tart cranberries, creating a flavor explosion in every bite.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 2 days. You can also refrigerate the cake for up to 5 days to keep it fresh longer. To serve, let it come to room temperature for the best texture.
- Freezing: This cake freezes well. Wrap individual slices in plastic wrap and place them in a freezer-safe bag. It will keep in the freezer for up to 2 months. Thaw the slices overnight in the fridge before serving.
Helpful Notes:
- Flour the Cranberries: Tossing the cranberries in flour is important to keep them from sinking to the bottom during baking. It helps them stay evenly distributed in the cake.
- Use Fresh Cranberries: Fresh cranberries give this cake its signature tartness and texture. If fresh cranberries aren’t available, you can use frozen cranberries, but do not thaw them before adding them to the batter.
- Test for Doneness: To make sure the cake is perfectly baked, insert a skewer or cake tester into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. If it’s still wet, give it a few more minutes in the oven.
Tips from Well-Known Chefs:
- Nigella Lawson: “Don’t be afraid of tart flavors. The natural tartness of cranberries paired with sweet orange is a combination that dances on the palate, making desserts bright and unforgettable.”
- Mary Berry: “Make sure to properly grease and flour your pan for easy removal of the cake. A springform pan makes it easier to keep the cake intact when serving.”
- Ina Garten: “Freshly squeezed orange juice and zest are key to bringing out the most flavor in any glaze. Don’t skimp on the citrus!”
Frequently Asked Questions:
- Can I use frozen cranberries?
Yes, you can use frozen cranberries if fresh ones are unavailable. Add them to the batter straight from the freezer—do not thaw them first. - Can I substitute the Greek yogurt?
Yes, you can substitute Greek yogurt with sour cream for a similar texture and moisture level. - What if I don’t have a springform pan?
You can use a regular 8-inch cake pan, but make sure to grease and flour it well. You may need to gently loosen the cake from the sides with a knife before removing it. - How do I prevent the cranberries from sinking?
Tossing the cranberries in a little flour before folding them into the batter helps them stay suspended throughout the cake. - Can I double this recipe?
Yes, you can double the recipe to make two cakes. Just be sure to use two separate pans, as crowding one pan with too much batter may cause uneven baking. - Can I add nuts?
Absolutely! Chopped walnuts or pecans would add a lovely crunch and flavor to this cranberry cake. Fold them in with the cranberries. - Can I use a different fruit?
While cranberries are the star of this cake, you could substitute other berries, like raspberries or blueberries, though the flavor will change. - What type of orange should I use?
Organic oranges are best since you’ll be using the juice and zest for the glaze. Freshly squeezed orange juice brings out the best flavor. - How do I store the cake?
Store the cake at room temperature for 2 days or in the fridge for up to 5 days. For longer storage, freeze individual slices and thaw them as needed. - Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. In fact, letting it sit overnight enhances the flavor as the glaze has time to absorb into the cake.
This Cranberry Cake with Orange Glaze is a delightful, zesty dessert perfect for the holiday season or any special occasion. With its fresh cranberries, light cake texture, and tangy-sweet orange glaze, it’s a refreshing treat that will brighten up any dessert table. Enjoy!
