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Cranberry-Orange Cake: A Bright Slice of Family Tradition

cranberry orange cake on rustic table
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A moist, zesty cranberry-orange cake that balances tart cranberries with sweet citrus and buttery richness — a perfect cozy dessert for winter mornings or festive gatherings.

  • Author: Imma
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 tablespoons orange zest
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup Greek yogurt (or sour cream)
  • 1/3 cup freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh cranberries (or frozen, unthawed)
  • 2 tablespoons all-purpose flour (for tossing cranberries)
  • For the glaze: 1 cup powdered sugar + 2–3 tablespoons orange juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Rub orange zest into sugar with your fingertips until fragrant.
  4. Cream butter and orange sugar together until light and fluffy.
  5. Beat in eggs one at a time, followed by Greek yogurt, orange juice, and vanilla extract.
  6. Gradually add the dry ingredients and mix until just combined — do not overmix.
  7. Toss cranberries with 2 tablespoons of flour, then gently fold them into the batter.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 45–50 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  10. Cool for 10 minutes before removing from the pan, then let cool completely.
  11. Whisk powdered sugar and orange juice to make the glaze, then drizzle over cooled cake.
  12. Optionally garnish with sugared cranberries or orange zest for a festive touch.

Notes

For extra moistness, use Greek yogurt and avoid overbaking. You can replace fresh cranberries with dried ones soaked in warm orange juice for 10 minutes. The cake freezes well (unglazed) for up to 2 months. Serve slightly warm or at room temperature with whipped cream or tea.

Nutrition

Find it online: https://www.cozyfamilyrecipes.com/cranberry-orange-cake/