Description
Cranberry orange loaf cake delivers a delightful winter symphony of tangy citrus and sweet-tart berries. Warm spices and tender crumb promise a comforting slice that connects seasonal memories with pure culinary joy you’ll savor.
Ingredients
Scale
Flour Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup orange juice
- 2 tsp orange zest
Fruit and Mix-in Ingredients:
- 1 cup fresh cranberries
- 1/2 cup chopped walnuts (optional)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and prepare a 9×5-inch loaf pan by greasing and lining with parchment paper.
- Sift together flour, baking powder, baking soda, and salt in a medium bowl, creating a uniform dry mixture.
- Cream softened butter and sugar in a large mixing bowl until light and fluffy, using an electric mixer on medium speed.
- Incorporate eggs one at a time into the butter mixture, ensuring each is fully blended before adding the next.
- Mix in sour cream, orange juice, orange zest, and vanilla extract until the wet ingredients are smoothly combined.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until just incorporated to avoid overmixing.
- Gently fold in fresh cranberries and chopped walnuts, distributing them evenly throughout the batter.
- Transfer the batter to the prepared loaf pan, spreading it evenly and smoothing the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve the cranberry orange loaf cake at room temperature, enjoying the burst of citrus and tart cranberry flavors.
Notes
- Prevent cranberries from sinking by tossing them in a light dusting of flour before folding into the batter, ensuring even distribution throughout the cake.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same measurements and mixing technique.
- Boost the citrus intensity by brushing a quick orange syrup over the warm cake after baking, creating a moist and extra-tangy flavor profile.
- Transform the recipe into muffins by adjusting the baking time to 18-22 minutes and using a standard muffin tin, perfect for individual servings.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 270
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg