cranberry orange cake
Prep time: 
Cook time: 
Total time: 
Serves: serves 8
 
Ingredients
  • 1 cups plus 3 tablespoons (145 g) all-purpose flour, sifted
  • 1 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups cranberries, fresh or frozen
  • ¼ cup sour cream
  • ¼ cup whole milk
  • 1 teaspoons pure vanilla extract
  • ½ teaspoon pure orange extract
  • ½ teaspoon orange zest
  • ½ cup unsalted butter, softened
  • ¾ cups (150 g) white sugar
  • 2 large eggs, at room temperature
Instructions
  1. Preheat oven to 350 degrees. Prepare three 6 inch round cake pans by buttering them, lining the bottoms with rounds of parchment pape and dusting with flour, tapping out the excess. Sift dry ingredients into medium bowl. Transfer 1 tablespoon flour mixture to larger bowl. Add the drained or fresh cranberries and toss to coat them with flour. This will help keep them from sinking to the bottom of the cake pans and although it would still taste delicious, you wouldn't get those even, beautiful little red jewels in your layers. Set remaining flour mixture and the floured cranberries aside.
  2. Stir sour cream, whole milk, vanilla extract, orange extract and orange zest in small bowl.
  3. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes. Beat in eggs one at a time, until well combined.
  4. Add flour mixture alternately with milk mixture, starting and ending with flour mixture. Stir until just combined. Gently fold in cranberries with a rubber spatula or wooden spoon.
  5. Divide batter equally among prepared pans. Bake for 20 minutes, then rotate the pans in the oven and bake until a toothpick inserted into the center comes out clean, about 5 minutes longer. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
Recipe by oh honey bakes at https://ohhoneybakes.com/cranberry-orange-cake/