What makes a perfect breakfast or brunch treat? This cranberry orange loaf cake is a deliciously moist and flavorful homemade delight, made with fresh cranberries and a hint of orange zest, perfect for a quick and easy weeknight dinner side or a family favorite snack, save this idea for your next baking adventure.

Cranberry Orange Loaf Cake

Name: Cranberry Orange Loaf Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 loaf cake
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 2 teaspoons grated orange zest; 2 tablespoons orange juice; 1 teaspoon vanilla extract; 1 cup fresh or frozen cranberries

Introduction

The Cranberry Orange Loaf Cake is a delightful and flavorful dessert that combines the sweetness of oranges with the tanginess of cranberries, all wrapped up in a moist and delicious loaf cake. This recipe is perfect for those who love to bake but are short on time, as it requires minimal effort and uses everyday ingredients that are easily accessible. The best part? It’s incredibly easy to make and is sure to impress your friends and family with its beautiful presentation and enticing aroma. Whether you’re a seasoned baker or a beginner, this recipe is a must-try for anyone who loves the combination of cranberries and orange.

Why This Works

Flavor balance and ingredient accessibility: The combination of cranberries and orange zest provides a perfect balance of sweet and tangy flavors, while the ingredients used are easily found in most supermarkets.
Ease of preparation: This recipe requires minimal preparation and can be ready in under an hour, making it perfect for busy days or last-minute gatherings.
Impressive results with minimal effort: Despite its ease of preparation, the Cranberry Orange Loaf Cake is sure to impress with its beautiful presentation and delicious flavors, making it a great option for special occasions or potlucks.

Key Ingredients

The key ingredients in this recipe include fresh or frozen cranberries, orange zest, orange juice, all-purpose flour, granulated sugar, unsalted butter, eggs, and vanilla extract. You can substitute the cranberries with other berries such as blueberries or raspberries, and use other types of citrus zest like lemon or lime. For a gluten-free version, you can replace the all-purpose flour with a gluten-free flour blend. It’s also important to note that using high-quality ingredients, such as fresh cranberries and real vanilla extract, will result in a better-tasting cake.

Instructions

Step 1: Preheat your oven to 350°F (180°C) and grease a 9×5-inch loaf pan. In a medium bowl, whisk together the flour, sugar, and orange zest.
Step 2: In a large bowl, whisk together the unsalted butter, eggs, orange juice, and vanilla extract. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Step 3: Gently fold in the cranberries and pour the batter into the prepared loaf pan. Smooth the top and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 4: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Once the cake is cool, you can glaze it with a mixture of powdered sugar and orange juice, if desired.

Handy Tips

Make sure to not overmix the batter, as this can result in a dense cake. Stop mixing as soon as the ingredients are combined.
Don’t overbake the cake, as this can cause it to dry out. Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is done.
Let the cake cool completely before slicing, as this will help it to retain its moisture and texture.

Heat Control

The ideal temperature for baking the Cranberry Orange Loaf Cake is 350°F (180°C). Make sure to check the cake for doneness after 45 minutes, and then every 5 minutes thereafter, until a toothpick inserted into the center comes out clean. The cake is done when it’s golden brown on top and a toothpick inserted into the center comes out clean.

Crunch Factor

The Cranberry Orange Loaf Cake should be moist and tender on the inside, with a slightly crunchy top. To achieve this, make sure to not overmix the batter and don’t overbake the cake. You can also try adding some chopped nuts or orange zest to the top of the cake before baking, which will add a nice crunch and flavor.

Pro Kitchen Tricks

Use a high-quality non-stick loaf pan to ensure the cake releases easily and doesn’t stick to the pan.
Don’t open the oven door during the baking time, as this can cause the cake to sink or not cook evenly.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack, as this will help it to retain its moisture!nd texture.

Storage Tips

Store the Cranberry Orange Loaf Cake at room temperature in an airtight container for up to 3 days.
Wrap the cake tightly in plastic wrap or aluminum foil and freeze for up to 2 months. Thaw at room temperature or reheat in the microwave.
Reheat the cake in the microwave or oven if desired, but be careful not to overheat, as this can cause the cake to dry out.

Gift Packaging Ideas

The Cranberry Orange Loaf Cake is a great gift idea for friends and family, especially during the holiday season. You can wrap the cake in plastic wrap or aluminum foil and place it in a decorative tin or basket. Add some fresh cranberries and orange slices on top, and tie with a ribbon or twine for a beautiful and delicious gift. You can also package the cake in a mason jar or airtight container and add a gift tag or card with the recipe and baking instructions.

Flavor Variations

Different spices: Try adding some cinnamon, nutmeg, or ginger to the batter for a unique flavor combination.
Creative toppings: Top the cake with some chopped nuts, shredded coconut, or dried cranberries for added texture and flavor.
Ingredient swaps: Substitute the cranberries with other berries, such as blueberries or raspberries, or use different types of citrus zest, such as lemon or lime.

Troubleshooting

Texture problems: If the cake is too dense or dry, it may be due to overmixing or overbaking. Try reducing the baking time or using a higher-quality flour.
Ingredient replacements: If you don’t have any cranberries, you can substitute them with other berries or use dried cranberries. If you don’t have any orange zest, you can use lemon or lime zest instead.
Over/undercooking signs: Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is done. If it’s still wet or sticky, bake for a few more minutes and check again.

FAQs

Can I freeze it? Yes, you can freeze the Cranberry Orange Loaf Cake for up to 2 months. Wrap it tightly in plastic wrap or aluminum foil and thaw at room temperature or reheat in the microwave.
Is it gluten-free? No, this recipe uses all-purpose flour, which contains gluten. However, you can substitute the flour with a gluten-free flour blend to make a gluten-free version.
Can I double the recipe? Yes, you can double the recipe to make a larger cake. Just keep in mind that the baking time may be longer, so check the cake for doneness after 45 minutes and then every 5 minutes thereafter.

Conclusion

The Cranberry Orange Loaf Cake is a delicious and easy-to-make dessert that’s perfect for any occasion. With its moist and tender texture, and its beautiful presentation, it’s sure to impress your friends and family. Whether you’re a seasoned baker or a beginner, this recipe is a must-try for anyone who loves the combination of cranberries and orange. So go ahead, give it a try, and enjoy the delicious flavors and aromas of this wonderful cake!

Cranberry Orange Cake