Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon orange zest (from 1 large orange)
- ¼ cup fresh orange juice
- ½ cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- 1 teaspoon orange zest (optional for extra flavor)
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add the Eggs and Flavorings: Beat in the eggs, one at a time, mixing well after each addition. Stir in the orange zest, fresh orange juice, sour cream (or yogurt), and vanilla extract. The mixture may look slightly curdled at this stage, but that’s normal.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in a dense cake.
- Fold in the Cranberries: Gently fold in the cranberries using a spatula. If you’re using frozen cranberries, toss them in a tablespoon of flour to prevent them from sinking to the bottom of the cake. Ensure the cranberries are evenly distributed throughout the batter.
- Bake the Cake
: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top of the cake is browning too quickly, cover it loosely with foil during the last 15 minutes of baking.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely.
- Prepare the Orange Glaze: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth. If you prefer a thicker glaze, use less juice. For a more citrusy punch, add a teaspoon of orange zest to the glaze.
- Glaze the Cake: Once the cake has cooled completely, drizzle the orange glaze over the top. You can use a spoon to create a pretty drizzle effect or pour it over for full coverage. Let the glaze set for about 10-15 minutes before slicing and serving.
Optional Additions:
- Nuts: Add ½ cup of chopped walnuts or pecans for extra crunch and texture.
- Spices: For a warm, cozy flavor, add a pinch of cinnamon or nutmeg to the batter.
- Dried Cranberries: If fresh or frozen cranberries are not available, you can use dried cranberries. Soak them in warm orange juice for about 10 minutes to plump them up before adding them to the batter.
Tips for the Perfect Cranberry Orange Loaf Cake
- Fresh vs. Frozen Cranberries: Both fresh and frozen cranberries work well in this recipe. If using frozen cranberries, do not thaw them before adding to the batter, as this can make the cake too watery.
- Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can cause the cake to be dense and tough.
- Glaze Thickness: If you prefer a thicker glaze that stays on top of the cake, use less orange juice. If you want a thinner, more drizzly glaze, add more juice until you reach the desired consistency.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the loaf (without the glaze) for up to 2 months. Simply wrap it tightly in plastic wrap and aluminum foil before freezing.
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