Ingredients
Scale
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 ½ teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Unsalted butter, softened
- 2 Large eggs, room temperature
- 1 cup Sour cream (or full-fat Greek yogurt)
- 1 tablespoon Orange zest (about 1 large orange)
- ¼ cup Fresh orange juice
- 1 teaspoon Vanilla extract
- 1 ½ cups Fresh or frozen cranberries
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Orange juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or a standard bundt pan to prevent sticking. In a small bowl, toss your cranberries with a tablespoon of flour. This coating prevents the berries from sinking to the bottom of the cake while baking.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Beat on medium-high speed for about 3 minutes until the mixture appears light, fluffy, and pale in color. This process incorporates air, giving the cake its lift.
- Add the eggs one at a time, beating well after each addition. Mix in the orange zest, orange juice, vanilla extract, and sour cream. Continue mixing until the batter is smooth. Do not worry if the batter looks slightly curdled at this stage; it will come together once you add the dry ingredients.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture. Use a low speed on your mixer or a spatula to fold the ingredients together. Stop mixing as soon as the last streaks of flour disappear to avoid a tough cake.
- Gently fold the floured cranberries into the batter using a spatula. Pour the batter into your prepared pan and smooth the top. Place it in the center of the oven and bake for 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. While the cake cools, whisk together the powdered sugar and the remaining orange juice until smooth. Drizzle the orange glaze over the warm cake, letting it drip down the sides. Allow the glaze to set before slicing.
- Cook Time: 1 hour 10 minutes