CRANBERRY ORANGE CAKE
This cranberry-orange cake with cream cheese frosting is packed with holiday flavors. Perfectly moist with the softest breadcrumbs - the combination of sweet oranges and tart cranberries makes it perfect for Christmas.
Ingredients
For the cranberry orange cake:
- 1 tablespoon orange zest
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1 cup full-fat sour cream
- 2 and 1/2 cups cake flour
- 1 and 3/4 cups granulated sugar
- 1 and 1/2 teaspoons baking powder
- 2 tablespoons all-purpose flour
- 1/2 cup fresh squeezed orange juice
- 1 cup (2 sticks or 8 ounces) butter, at room temperature
- 4 large eggs, at room temperature
- 2 and 1/2 cups fresh or frozen cranberries, if using frozen, do not thaw first
For the sugared cranberries:
- 1 cup granulated sugar, divided
- 1 cup fresh or frozen cranberries, if using frozen do not thaw
For the orange cream cheese frosting:
- 2 teaspoons fresh orange zest
- 1/4 teaspoon salt
- 4 cups confectioners' sugar, more if needed
- 2 tablespoons heavy cream
- 1 tablespoon fresh orange juice
- 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
- 10 tablespoons unsalted butter, a little softer than room temperature
For the filling:
- 1/2 cup cranberry orange marmalade (see post for more on this), optional
Instructions
For the cranberry orange cake:
First, preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
Then, in a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, sugar, orange zest, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the sour cream and orange juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to over mix. Set aside.
In another bowl, toss the cranberries with 2 tablespoons of all-purpose flour. Add the cranberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined.
Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
While the cakes cool, you can make the sugared cranberries and frosting (in that order).
For the sugared cranberries:
Combine 1/4 cup granulated sugar with 1/4 cup of water in a medium saucepan. Place the pan over medium heat and bring to a light simmer, stirring frequently, until sugar is completely dissolved, about 2 to 3 minutes. Add in the cranberries and stir to coat. Using a slotted spoon, transfer the cranberries to a wire rack and let dry for at least 30 minutes.
When the 30 minutes are up, roll the cranberries in remaining sugar, working in small batches are tossing until well coated. Set aside to dry for at least 1 hour.
For the orange cream cheese frosting:
First, in a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the cream cheese and butter on medium-speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Reduce the speed to low and gradually add in the confectioners' sugar. Add in orange zest, orange juice, and salt; beat until combined. Increase the speed back to medium and mix until creamy, about 2 minutes. Add the cream and continue beating the frosting until very light and fluffy, about 2-3 minutes. If the frosting seems too thin, add a little more confectioners' sugar, starting with one tablespoon at a time; if the frosting seems to thick, add in a little more sour cream, starting one tablespoon at a time.
Then, when the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting, then top with the cranberry orange marmalade. Don't worry if they mix together a little. Gently place the other cake round on top of the frosted one and press down very lightly to seal them together. Place the semi-frosted cake in the fridge for 30 minutes, then continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. Place the cake back in the fridge for another 30 minutes before decorating. I love decorating this cake with sugared cranberries and thin orange slices, but feel free to decorate according to your own tastes.
The frosted cake will stay fresh, covered and stored in the refrigerator, for 3 days. Simply take it out of the fridge an hour or two before serving so it can come to room temperature.
Happy Cooking Time.
