Easy Cranberry Orange Loaf Cake with Orange Glaze

Easy Cranberry Orange Loaf Cake with Orange Glaze cover

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Easy Cranberry Orange Loaf Cake with Orange Glaze

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Ingredients

Warning0 allergens identified

Easy Cranberry Orange Loaf Cake with Orange Glaze

Cake

1 cup fresh cranberries

1 tbsp flour

1 ¾ cups all-purpose flourspooned & leveled

1 tsp baking powder

¼ tsp baking soda

½ tsp sea salt

1 cup granulated sugar

1 orangeZest

½ cup buttermelted

⅓ cup orange juice

⅓ cup sour cream

2 eggs

2 teaspoons vanilla extract

Glaze

1 cup powdered sugar

2 tablespoons orange juice

½ tbsp orange zest

1 pinch salt

Instructions

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Instructions

Preheat the oven to 350°F. Spray or butter a 9×5 inch loaf pan and line it with parchment paper, leaving a little overhang on 2 of the sides.

Toss the cranberries with 1 tablespoon of flour.

Mix the dry ingredients (flour, baking powder, baking soda, and salt) in a bowl and set aside.

In a separate large bowl, add the sugar and zest of 1 orange and rub them together with your fingers. This will help infuse the sugar with the orange flavor.

Mix the melted butter, orange juice, and sour cream with the sugar, then mix in the eggs and vanilla.

Mix in the dry ingredients until just combined, then gently fold the floured cranberries into the cake batter.

Pour the batter into the prepared loaf pan. It should fill the pan about ⅔ full and bake for 45 to 55 minutes or until a toothpick inserted into the cake comes out clean and the middle looks cooked through.

Remove the cake from the oven, let it rest for 10 minutes, then gently lift the cake out of the loaf pan and place it on a wire rack or serving dish to cool.

While the cake cools, whisk together the glaze ingredients. Pour glaze over the cooled cake. Decorate with sugared cranberries and candied orange slices, if desired.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Freeze Cranberries First 🧊
Toss fresh cranberries in a bit of flour and freeze them for 30 minutes before folding into batter to prevent sinking to the bottom and ensure even distribution throughout the loaf.
Zest Before Juicing 🍊
Always zest your orange before cutting and juicing it—once cut, the fruit becomes difficult to zest properly, and you'll lose those precious aromatic oils.
Room Temperature Ingredients 🌡️
Bring eggs and sour cream to room temperature before mixing to ensure a smooth, homogeneous batter that bakes evenly with a tender, moist crumb.
Don't Overmix the Batter 🥄
Mix the wet and dry ingredients until just combined—overmixing develops gluten and creates a dense, tough cake instead of the light, delicate crumb this recipe deserves.
Glaze at the Right Temperature 🎯
Apply the orange glaze when the cooled loaf is completely room temperature but still slightly warm to the touch, allowing it to set beautifully while remaining slightly glossy.