Cranberry Orange Loaf Cake: A Perfectly Tangy and Sweet Delight

 

This moist, tender loaf cake strikes the perfect balance between the bright, zesty flavor of fresh orange and the vibrant tartness of cranberries. Topped with a sweet citrus glaze, it’s a simple yet elegant treat, perfect for brunch, an afternoon snack, or holiday gatherings.

Ingredients

For the Cake:

• 1½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup (1 stick) unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs, at room temperature

• 1 tablespoon orange zest (from about 1 large orange)

• ¼ cup fresh orange juice

• ½ cup sour cream or plain Greek yogurt, at room temperature

• 1 teaspoon vanilla extract

• 1½ cups fresh or frozen cranberries (if frozen, do not thaw)

For the Orange Glaze:

• 1 cup powdered sugar, sifted

• 2–3 tablespoons fresh orange juice

• 1 teaspoon orange zest (optional)

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Instructions

1. Prep:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on two sides for easy removal.

2. Combine dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream butter and sugar:
In a large bowl using an electric mixer, beat the softened butter and sugar on medium-high speed until light and fluffy, about 3–4 minutes.

4. Add wet ingredients:
Beat in eggs one at a time, mixing well after each. Stir in orange zest, orange juice, sour cream (or yogurt), and vanilla until combined. The mixture may look slightly separated; this is fine.

5. Incorporate dry ingredients:
With the mixer on low, gradually add the dry ingredients, mixing just until no flour streaks remain. Do not overmix.

6. Fold in cranberries:
If using frozen cranberries, toss them in 1 tablespoon of flour first to prevent sinking. Gently fold cranberries into the batter with a spatula.

7. Bake:
Spread batter evenly into the prepared pan. Bake 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 15 minutes.

8. Cool:
Let cake cool in the pan for 10 minutes, then lift out using parchment overhang. Transfer to a wire rack to cool completely.

9. Glaze:
Whisk powdered sugar and orange juice until smooth. Stir in optional zest. Drizzle over cooled cake. Allow glaze to set before slicing.

Optional Variations

• Add nuts: Fold in ½ cup chopped walnuts or pecans with the cranberries.

• Warm spices: Add ½ teaspoon cinnamon or a pinch of nutmeg to the dry ingredients.

• Dried cranberries: Substitute dried cranberries, plumped in warm orange juice for 10 minutes and patted dry.

• Glaze alternative: For a creamy glaze, substitute 1–2 tablespoons of the orange juice with softened cream cheese.

Enjoy this vibrant, moist loaf cake with a cup of tea or coffee for a perfectly balanced sweet-tart treat.