Cranberry Orange Cake
This Cranberry Orange Cake is a delightful dessert that combines the tartness of cranberries with the zest of orange, perfect for any occasion.
Equipment
- 9×9 inch baking pan
- Food Processor
- Stand Mixer
Ingredients
- 1 cup granulated sugar
- 1 zest orange peeled in strips, orange part only
- ½ cup unsalted butter at room temperature
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups all purpose flour
- ½ cup buttermilk
- 2 cups cranberries
- 2 tablespoon sparkling sugar
Instructions
- Preheat the oven to 350F and lightly spray a 9×9 inch baking pan. Line with parchment paper for easy lifting.
- Make the orange sugar by processing sugar and orange zest in a food processor until combined.
- Cream the orange sugar and butter together until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla, followed by the baking powder and salt.
- Blend in half of the flour, then add buttermilk, and finally the rest of the flour.
- Gently fold in the cranberries to evenly distribute.
- Spread the batter evenly into the prepared pan.
- Sprinkle the sparkling sugar over the surface and bake for 40-45 minutes.
- Let cool for 15-20 minutes in the pan, remove if using parchment to cool completely.
- Store leftover cake in the pan on the counter covered with foil.
Nutrition
Serving: 1sliceCalories: 230kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 37mgSodium: 213mgPotassium: 126mgFiber: 1gSugar: 18gVitamin A: 285IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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