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orange cranberry cake cut in 8 slices on a table
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Orange Cranberry Cake

Our viral berry cake got a Christmas makeover! Orange cranberry cake mixes up in one bowl and is ready for the oven in 10 minutes.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 358kcal
Author: Julie Clark

Ingredients

  • 1/2 cup salted butter softened to room temperature
  • 1 1/4 cup granulated sugar divided
  • zest of 1 orange
  • 2 tablespoons fresh squeezed orange juice
  • 2 large eggs
  • 1 1/3 cup all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoons salt
  • ½ cup full-fat sour cream
  • 2 cups fresh cranberries coarsely chopped
US Customary - Metric

Instructions

  • Preheat oven to 350ºF. Spray a 9-inch round cake pan (or springform pan) with cooking spray and set aside. If you'd like to completely remove the whole cake from the pan to serve, line the cake pan with parchment paper before adding the cake batter.)
  • In the bowl of a stand mixer (or with a large bowl and hand mixer), whip together the butter and 1 cup of the sugar (the other ¼ will go on top) until pale and fluffy, about five minutes.
  • Add the eggs, one at a time, and beat well after each addition. Beat in the orange juice and zest.
  • In a small bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, mixing just until combined after each addition.
  • Gently fold in the coarsely chopped cranberries to the cake batter using a rubber spatula. Spread the batter in the prepared baking pan. Sprinkle the remaining ¼ cup of sugar evenly over the top of the cake batter.
  • Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit. A toothpick inserted in the center will have moist crumbs.
  • Let the cake cool completely in the pan and then serve.

Notes

  • If you use a smaller pan, it may take longer to bake!
  • Also, using low fat/fat free sour cream or yogurt may require a longer baking time.
  • Storage Instructions: If you plan to eat the cake within 1-2 days, you can store it at room temperature. Cover the cake tightly with plastic wrap or store it in an airtight container to keep it moist and prevent it from drying out. For longer storage, place the cake in an airtight container and refrigerate it. The cake will stay fresh for up to 5 days in the refrigerator.
  • Refer to the article above for more tips and tricks.
  • The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Calories: 358kcal | Carbohydrates: 52g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 188mg | Potassium: 153mg | Fiber: 1g | Sugar: 33g | Vitamin A: 535IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg
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