Easy Cranberry-Orange Cake

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Easy Cranberry-Orange Cake

star rating (5) rate this recipe »
Published prior to 2008

Is it a coffeecake, or dessert? You make the call. This sour-cream cake, layered with cinnamon filling, studded with dried cranberries, and saturated with a delicious fresh orange glaze, is equally at home on the breakfast table or the dessert plate.

1/2 cup (1 stick, 4 ounces) butter
1 cup (7 ounces) sugar
2 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
1/2 to 3/4 teaspoon salt*
1/4 teaspoon orange oil or Fiori di Sicilia; or 1 teaspoon orange extract; or 1 tablespoon grated orange rind
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour OR 1 cup each King Arthur Unbleached All-Purpose Flour and King Arthur 100% Organic White Whole Wheat Flour
1 cup (8 ounces) sour cream or yogurt (NOT nonfat)
1 cup (4 ounces) dried cranberries
*Use the greater amount of salt if you're using unsalted butter

1/2 cup (3 1/2 ounces) sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/2 cup (2 ounces) chopped walnuts or pecans

1/4 cup freshly squeezed orange juice (the juice of 1 medium-sized juicy orange)
3 tablespoons (1 1/4 ounces) sugar

Preheat the oven to 350°F. Grease and flour a regular-sized (9 1/4-inch, 12-cup capacity) tube pan or bundt-style pan.

In a medium-sized bowl, cream together the butter, sugar, eggs, baking powder, baking soda, salt, and orange flavor of your choice. Add the flour to the butter mixture alternately with the sour cream or yogurt, stirring after each addition. Stir in the cranberries.

Spread half the batter in the pan. Stir together the filling ingredients, and sprinkle atop the batter. Dollop on the remaining batter, smoothing it with a spatula or your wet fingers.

Bake the coffeecake for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean. Remove the cake from the oven, place it on a rack, and cool it for 10 to 15 minutes before turning it out of the pan. While the cake is cooling (before turning it out of the pan), make the glaze by stirring together the orange juice and sugar. Turn the cake onto a rack set over a piece of parchment paper (to catch drips). Brush the glaze over the cake, covering all sides and brushing till you use up all of the glaze. Serve cake in wedges. Store leftovers in a cake keeper, or tightly wrapped in plastic wrap. Yield: about 12 servings.


  • star rating 11/22/2013
  • Andree from MA
  • This cake took 15 minutes longer to bake than the recipe called for. As a result, it was dry.I kept checking every five minutes after the first 35. What could I have done wrong?
    You were so right to keep testing to be sure it was baked through! Another reason for a dry cake would be flour measurement - if the flour was scooped and leveled instead of the stir, sprinkle into the cup and level method, then that might result in a dry cake. We welcome your call if you'd like to chat with a baker about this at 855-371-2253. Happy Baking - Irene@KAF
  • star rating 01/12/2012
  • anna from Guatemala City
  • Simply great! Thanks for the recipe!!! I substituted nuts for candied fruits and mixed dried cranberries with raisins because of my guests preferences, but I´ll try the original recipe- sounds great!!!
  • star rating 03/07/2011
  • james32 from KAF Community
  • Easy and delicious recipe. I loved the fresh orange juice glaze (although I did heat the juice and sugar for a couple of minutes in a small saucepan to make more of a "syrup") The cake is incredibly moist and full of flavor.
  • star rating 03/03/2011
  • mrs me from KAF Community
  • Bursting with flavor! I gave it four stars because it was a little too sweet for me. I'll cut back on the sugar next time and I will make this again!
  • 11/24/2009
  • Cynder from k.s.a
  • it's looks delicious , but i'll make it today ^-^ and any problems when i toward , i'll tell u