Description
Cranberry Orange Loaf Cake
This Cranberry Orange Loaf Cake is bursting with citrusy orange flavor and sweet cranberries—soft, moist, and perfect for any occasion!
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 teaspoon vanilla extract
½ cup sour cream
1 tablespoon orange zest
½ cup fresh orange juice
1 cup dried cranberries
½ cup chopped candied orange peel
For the Glaze:
1 cup powdered sugar
2-3 tablespoons fresh orange juice
Directions
Prep: Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract and sour cream.
Add Orange: Mix in the orange zest and juice until smooth. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold In Fruits: Gently fold in dried cranberries and chopped candied orange peel.
Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze: For the glaze, whisk powdered sugar with 2-3 tablespoons of orange juice until smooth. Drizzle over the cooled loaf.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Calories: 320 kcal per serving | Servings: 10
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Step-by-Step Guide
Follow these detailed instructions for a perfect loaf every time. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven to 350°F (175°C) and thoroughly grease and flour a standard 9×5-inch loaf pan, tapping out any excess flour. In a medium bowl, whisk the dry ingredients—flour, baking powder, baking soda, and salt—for at least 30 seconds to ensure they are fully aerated and combined. In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar on medium-high speed for 3-4 minutes until the mixture is pale and fluffy. This step is crucial for texture.
Add the eggs one at a time, beating for a full minute after each addition to incorporate air. Beat in the vanilla and sour cream until smooth. On low speed, mix in the orange zest and fresh juice. Gradually add the whisked dry ingredients, mixing only until the last streak of flour disappears. Overmixing here leads to a tough cake. Use a spatula to gently fold in the dried cranberries and candied orange peel until evenly distributed. Transfer the batter to the prepared pan, smoothing the top. Bake on the center rack for 55-60 minutes. Start checking at 50 minutes; the cake is done when a toothpick inserted into the center comes out with a few moist crumbs. Cool as directed before glazing.
Serving Suggestions
This versatile loaf cake shines in many settings. For a simple breakfast or brunch, serve a thick slice lightly toasted with a smear of cream cheese or butter. As an elegant dessert, plate a slice warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a festive holiday presentation, garnish individual slices with a few fresh cranberries and a twist of orange zest. It also pairs wonderfully with a cup of hot tea, coffee, or even a glass of dessert wine.
How-to Summary
Quickly recap the key stages: 1) Whisk dry ingredients. 2) Cream butter and sugar until fluffy. 3) Incorporate eggs, vanilla, sour cream, then orange zest and juice. 4) Fold in dry ingredients, then fruits. 5) Bake at 350°F for 55-60 minutes. 6) Cool completely before drizzling with an orange juice glaze.
Frequently Asked Questions
Can I use fresh or frozen cranberries instead of dried? Yes, but adjustments are needed. For fresh or frozen (unthawed) cranberries, chop them coarsely and toss with 1 tablespoon of the recipe’s flour to prevent sinking. Expect a more tart flavor and increased moisture.
What can I substitute for sour cream? Plain, full-fat Greek yogurt or buttermilk are excellent 1:1 substitutes. They provide the same moisture and slight tang.
My loaf is browning too fast on top. What should I do? Tent the loaf pan loosely with aluminum foil for the final 20-25 minutes of baking. This will slow the browning while allowing the center to cook through.
How should I store this loaf cake? Store the glazed, cooled loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight at room temperature.
Why did my loaf sink in the middle? This is typically caused by underbaking, opening the oven door too early, or using expired/incorrectly measured leavening agents (baking powder/soda). Ensure your oven is fully preheated and use the toothpick test for doneness.
Common Mistakes to Avoid
- Using cold ingredients: Cold butter and eggs won’t emulsify properly, leading to a dense texture.
- Overmixing the batter: Once the flour is added, mix only until combined to avoid developing gluten, which makes the cake tough.
- Not properly preparing the pan: Inadequate greasing and flouring can cause the cake to stick and tear upon removal.
- Adding glaze to a warm loaf: The glaze will melt and soak in, creating a soggy top instead of a beautiful drizzle. Patience is key.
- Overpacking the flour when measuring: Spoon flour into the measuring cup and level it off. Scooping directly packs the flour, resulting in a dry cake.
Conclusion
This Cranberry Orange Loaf Cake is a reliable, crowd-pleasing recipe that masterfully balances bright citrus and sweet-tart berries. By following the detailed steps, avoiding common pitfalls, and using the serving suggestions, you can create a bakery-quality treat perfect for everything from a quiet morning coffee to a holiday gathering. Its moist, tender crumb and vibrant flavors are sure to earn it a permanent spot in your baking repertoire.