Cranberry Orange Drip Cake
A delightful cake bursting with vibrant citrus notes and the sweet-tart flavor of cranberries, perfect for any celebration.
Servings: 8 servings
Calories: 350kcal
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour This gives a soft, fluffy foundation, perfect for a tender cake.
- 2 1/2 teaspoons baking powder Ensures a delightful rise, adds lightness to every bite.
- 1/2 teaspoon salt Enhances the other flavors, balancing the sweetness.
- 1 cup unsalted butter, softened Adds creaminess and richness for a decadent crumb.
- 1 1/2 cups granulated sugar Provides sweetness and beautiful caramelization as it bakes.
- 4 large eggs They lend ample moisture and create a lovely structure.
- 1 cup whole milk Enriches the batter, contributing to its overall tenderness.
- 1 tablespoon orange zest Infuses vibrant citrus notes throughout the cake.
- 1/4 cup fresh orange juice Brings a refreshing tang to contrast with the sweetness.
- 1 teaspoon vanilla extract Offers a warm, aromatic backdrop to the flavors.
- 1 cup dried cranberries Adds chewy texture and bursts of tartness with every bite.
Glaze Ingredients
- 1 cup powdered sugar Creates a silky-smooth glaze that crowns the cake.
- 2-3 tablespoons fresh orange juice for glaze Ensures a perfect pourable consistency.
- to taste Orange zest for garnish Enhances the visual appeal and adds a fresh fragrance.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
- In a medium bowl, whisk together the flour, baking powder, and salt, setting the mixture aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 4-5 minutes).
- Add the eggs one at a time, ensuring each is well incorporated before adding the next.
- Mix in the orange zest, orange juice, and vanilla extract.
- Gradually alternate adding the dry ingredients with the milk, starting and finishing with the flour mixture.
- Fold in the dried cranberries gently; ensure they are evenly distributed.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Glazing and Assembly
- For the orange glaze, whisk together the powdered sugar and a couple of tablespoons of fresh orange juice until smooth.
- Place one cake layer on a serving plate and drizzle generously with the orange glaze.
- Top with the second cake layer and apply the glaze on top, allowing it to cascade down the sides.
- Garnish with additional orange zest.
Serving
- Slice and serve the cake, enjoying the delightful flavors with friends and family.
Notes
Ensure butter is softened to room temperature and sift flour before measuring. Allow cake layers to cool completely before glazing to prevent melting.