Cranberry Orange Cake With Orange Glaze
Perfect as a breakfast cake, or even as a dessert during the holiday season, this Cranberry Orange Cake with an orange glaze is an ode to the fall and winter months when fresh cranberries are in season. It has a moist crumb and is bursting with fresh cranberries that take on a delightful sweet orange flavor. The orange glaze complements the cake perfectly and brings out the orange flavor at the first bite.
This cake is magnificent for your Christmas morning breakfast to enjoy after all the gifts are opened and appetites are aplenty.
It’s also delightful for a holiday brunch or cookie exchange.
Cranberry and orange are traditional holiday flavors. In fact – we love cranberries and orange together so much here at SuperSafeway – we have several unique cranberry-orange recipes for you to enjoy. Here are two popular dessert recipes and below we’ve included all the delicious cranberry recipes you can make this season.
Cranberry Orange Greek Yogurt Cake With Sugared Cranberries
Cranberry Orange Cake With Orange Whipped Cream
Ingredients
- 1 cup granulated cane sugar
- 1/2 cup butter, unsalted at room temperature
- zest of one orange
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon freshly squeezed orange juice
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup buttermilk
- 2 cups fresh cranberries
Orange Glaze
- 1 cup powdered sugar
- 1 teaspoon orange zest
- 1 tablespoon orange juice
How to Make a Cranberry Orange Cake
Preheat oven to 350° F. Lightly spray a 9×3″ round pan, springform pan, or a 9×9″ square pan with non-stick cooking spray (I use coconut oil spray). Line the pan with parchment paper for easy removal.
Cream the butter and sugar together with a mixer for 2 minutes until light and fluffy. Add the orange zest, egg, vanilla extract, and orange juice and beat until combined.
Add the baking powder, salt, and 1/2 (1 cup) of the flour to the batter. Blend until the flour is incorporated.
Lower the mixer speed then add the buttermilk, followed by the remaining flour. Blend just until the flour is incorporated. Be sure to scrape down the bowl so everything is mixed thoroughly.
Fold in the cranberries with a spatula.
Spread the cake batter evenly in the pan. It will be thick.
Bake the cake for 40 – 45 minutes, until it rises, turns golden and a toothpick inserted into the center comes out clean.
Let the cake cool for 15 – 20 minutes in the pan, then remove using the parchment to a serving platter.
Prepare the orange glaze by mixing together the powdered sugar, orange zest, and orange juice in a small bowl. If the glaze is too thick, you can add more orange juice or a teaspoon of milk.
Once the cake has cooled completely, drizzle with the orange glaze. Allow the glaze to harden, then serve.
Additional Cranberry Recipes
We love using fresh and dried cranberries in sweet and savory recipes – here are a few of our favorite cranberry recipes.
Cranberry Orange Curried Couscous Salad
Oatmeal Cranberry Chocolate Chip Cookies
Butternut Squash Salad With Kale, Apples & Cranberries
Cranberry Apple Sage Vegan Stuffing
Cranberry Apple Stuffed Pork Loin
Ingredients
Cake
- 1 cup granulated cane sugar
- 1/2 cup butter unsalted at room temperature
- zest of one orange
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon freshly squeezed orange juice
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1/2 cup buttermilk
- 2 cups fresh cranberries
Orange Glaze
- 1 cup powdered sugar
- 1 teaspoon orange zest
- 1 tablespoon orange juice
Instructions
- Preheat oven to 350° F. Lightly spray a 9x3" round pan, springform pan or a 9x9" square pan with non-stick cooking spray (I use coconut oil spray). Line the pan with parchment paper for easy removal.
- Cream the butter and sugar together with a mixer for 2 minutes until light and fluffy. Add the orange zest, egg, vanilla extract, and orange juice and beat until combined.
- Add the baking powder, salt, and 1/2 (1 cup) of the flour to the batter. Blend until the flour is incorporated.
- Lower the mixer speed then add the buttermilk, followed by the remaining flour. Blend just until the flour is incorporated. Be sure to scrape down the bowl so everything is mixed thoroughly.
- Fold in the cranberries with a spatula.
- Spread the cake batter evenly in the pan. It will be thick.
- Bake the cake for 40 - 45 minutes, until it rises, turns golden and a toothpick inserted into the center comes out clean.
- Let the cake cool for 15 - 20 minutes in the pan, then remove using the parchment to a serving platter.
- Prepare the orange glaze by mixing together the powdered sugar, orange zest and orange juice in a small bowl. If the glaze is too thick, you can add more orange juice, or a teaspoon of milk.
- Once the cake has cooled completely, drizzle with the orange glaze. Allow the glaze to harden, then serve.
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