Cranberry Orange Cake with sour cream

‘Laughter is brightest where food is the best’ – Irish Proverb.

I would change it as – “Laughter is brightest where this cake is served”

Yes, this Orange cake from scratch is such a Sinful Delight!!!

All your senses rejoin with every bite of this cake. I kid you not! If you are still thinking, I dare you to prove me wrong on this one.

The first time I made this cake, my usual self which always likes to share with neighbors and friends has gone out the window. I chopped it off. No kidding. It was that good.

But when you eat with friends and Family, you always feel better! So, I like a good girl, baked few more of these cakes and gave them as Christmas gifts to all my friends and Family. Everyone asked for the recipe.

The secret of this Orange Cranberry Cake lies in the use of Fresh Oranges, Cranberries and Sour cream. I use daisy sour cream which is very thick and creamy in texture.

Hints of tangy orange and juicy cranberries will rejoice your taste buds in every bite.

The Cake itself is D-E-L-I-C-I-O-U-S.

But to make it over the top, make this cranberry cake with orange glaze. I am not a big glaze person in general. But if there is orange zest involved, you will see a different me in my cake attempt.

Save the cake before you serve to others, there will be no leftovers after. — You have been Warned! 🙂

Aint this cake no less than the famous cranberry cake starbucks! Ahem!

And this the way, I would like to surprise my friends with the cookie platter!

Let’s jump in!

Cranberry Orange Cake - Glazed

Servings: 3 (6) inch cakes
Time: 1 1/2 hour
Difficulty: Easy
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Hints of tangy orange and juicy cranberries will rejoice your taste buds in every bite.

Ingredients

2 3/4 cup Flour
1 tsp Baking powder
1/2 tsp Baking soda
1 tsp salt
3/4 cup or 1 1/2 sticks of unsalted butter – room temperature
2 cups sugar
3 eggs
1/4 cup Canola Oil
1 cup sour cream – room temperature
3 tsp Vanilla extract
1/3 cup Orange juice
1.5 tbsp Orange zest
1.5 cups fresh cranberries
1/4 cup Powdered sugar
2 tbsp Orange juice
1 tbsp Orange zest

Directions

Preheat oven to 350 degree F. Line three (6) inch cake pans with parchment paper and keep them ready.
In a medium bowl, add all dry ingredients – Flour, Baking powder, baking soda and salt. Mix them well.
In a bowl of kitchenaid mixer with paddle attachment, cream butter and sugar until light and fluffy. Add sour cream, vanilla, oil, orange juice, orange zest and mix it well. Now, add egg one at a time.
Reduce the speed to 1 on the mixer, Slowly add the dry ingredients mix 1/3rd at a time. This will make the batter to mix evenly.
Finally add the fresh cranberries and fold them gently into the batter with hand. Do not use the mixer for this step.
Divide the batter into 3 parts – Use pyrex cups with measurements to get the correct portions.
Bake for 45-50 mins or until toothpick inserted in the middle comes out clean. Take the cakes out of the pan and let them cool completely.
Prepare the glaze and slowly drizzle or pour (your choice) on top of the cake. Slice and enjoy !!