How to Create a Tangy Cranberry Orange Loaf Cake
Do you love the combination of sweet and tangy flavors in baked goods? If so, cranberry orange loaf cake is right up your alley! This moist and flavorful treat combines the zing of citrus oranges with the tartness of cranberries, making it perfect for breakfast, dessert, or a snack with tea or coffee. The great news is that it’s super easy to make. Using simple ingredients found in most pantries, you can whip up this delightful loaf cake in no time. Today, we’ll walk you through the steps to create a tangy cranberry orange loaf cake.
Ingredients You’ll Need
Before we get started, gather the following ingredients:
– 1½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– ¾ cup granulated sugar
– 2 large eggs
– 2 teaspoons orange zest (from 1 or 2 oranges)
– ½ cup orange juice (freshly squeezed is best)
– ½ cup sour cream (or Greek yogurt)
– 1 teaspoon vanilla extract
– 1½ cups fresh or frozen cranberries (chopped, if using large ones)
– Optional: ½ cup powdered sugar for a glaze
Steps to Make the Tangy Loaf Cake
1. Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your loaf will bake evenly and rise beautifully. Grease a 9” x 5” loaf pan with butter or cooking spray, then lightly dust it with flour, or line it with parchment paper for easy removal.
2. Prepare the Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. These dry ingredients form the base of your cake and give it structure. Set the bowl aside.
3. Cream the Butter and Sugar
In a large mixing bowl, use a handheld or stand mixer to beat the softened butter and granulated sugar together until they’re light and fluffy. This step helps create a moist and tender loaf. It usually takes about 2-3 minutes of mixing.
4. Add Eggs and Flavorings
Beat in the eggs, one at a time, until fully combined. Next, add the orange zest, orange juice, sour cream, and vanilla extract. Mix until the wet mixture is smooth. The orange zest and juice infuse the batter with a bright citrus flavor.
5. Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture. Fold gently using a spatula or low-speed on your mixer until just combined. Be careful not to overmix, as this can make the cake dense.
6. Add the Cranberries
Toss the chopped cranberries with a tablespoon of flour to keep them from sinking to the bottom of the loaf. Gently fold the cranberries into the batter. Their tartness balances the sweetness of the cake perfectly.
7. Pour the Batter Into the Pan
Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. If you want an extra fancy touch, sprinkle a few whole cranberries or a thin layer of sugar on top for decoration.
8. Bake the Cake
Place the loaf pan in your preheated oven and bake for 50-60 minutes. You’ll know the cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it to avoid overbaking.
9. Cool the Loaf
Let the cake cool in the pan for about 10 minutes, then carefully transfer it to a wire rack. Allow the loaf to cool completely before slicing.
Optional: Make an Orange Glaze
If you’d like to make your cranberry orange loaf even more indulgent, you can whip up a simple glaze while the cake is cooling. Here’s how:
1. In a small bowl, whisk ½ cup powdered sugar with 1-2 tablespoons of orange juice until smooth.
2. Drizzle the glaze over the cooled loaf for an extra burst of citrus flavor.
Serving Tips
Slice the cranberry orange loaf into thick pieces and serve it plain, drizzled with glaze, or spread with softened butter. Pair it with a hot cup of coffee, tea, or orange juice for a refreshing treat. This loaf is also perfect for holiday gatherings, potlucks, or as a homemade gift for loved ones.
Storage Instructions
If you have leftovers, store the loaf tightly wrapped in plastic wrap or in an airtight container. Keep it at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze individual slices for up to 3 months.
Final Thoughts
This tangy cranberry orange loaf cake is a crowd-pleaser, thanks to its balance of sweet and tart flavors. Whether you’re baking it for a special occasion or just as a treat for yourself, it’s a simple recipe that’s sure to impress. The vibrant pop of orange and cranberries adds both color and flavor, turning a humble loaf into something truly memorable. So, gather your ingredients, follow the steps, and enjoy the delicious results!
Happy baking! 🍊🍞
