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Orange Cranberry Cake

Falak
Course Dessert
Cuisine American

Ingredients
  

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup oil
  • 1/2 cup buttermilk (in 1/2 cup milk add 1 teaspoon vinegar and leave for 5 minutes)
  • 1 egg (room temperature)
  • 1 teaspoon vanilla essence
  • 2-3 tablespoon orange zest (from about 1 medium size orange)
  • 1/2 cup orange pulp (from about 1 medium size orange)
  • 1 1/2 cup frozen cranberries + 1 tablespoon all purpose flour

Instructions
 

  • Preheat oven to 350 F
  • Prepare a 8x8 inch or 9x9 inch cake pan by lining it with parchment paper and lightly grease it.
  • Zest the orange so that you end up with 2-3 tablespoons of orange zest and set aside. (While zesting, stop when you see the white part because it is bitter)
  • Cut up the orange (remove seeds if any) and puree the pulp. Keep it aside.
  • In a large bowl, sift the dry ingredients- all purpose flour, salt, baking powder, baking soda and cornstarch. Use a hand whisk to mix them well.
  • In a stand mixer fitted with a whisk attachment or hand held mixer, add eggs and sugar. Start whisking it on medium speed for about 3-5 minutes. The mixture will look light and fluffy. Make sure to scrape down the sides of the bowl at least once.
  • With the mixer still running, SLOWLY DRIZZLE oil.
  • Then add the orange zest, buttermilk, vanilla essence and the pureed orange pulp. Whisk for 30 seconds or until everything is well combined.
  • Remove the bowl from the stand mixer.
  • Add the dry ingredients into the wet batter and use a SPATULA to fold it. Keep folding gently until only a few streaks of dry flour can be seen. Do not overmix!
  • In a separate bowl, add 1 tablespoon of flour to the frozen cranberries and toss to coat them. This will prevent them from sinking to the bottom of the batter while baking.
  • Add 1 1/4 cup of the cranberries to the batter and gently mix.
  • Pour the batter into the prepared baking tin.
  • Scatter the remaining 1/4 cup cranberries on the top,
  • Place the baking pan in the preheated oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick in the middle. It should come out clean or with a few moist crumbs. Give an additional 5 minutes if it is still very moist.
  • Allow to cool completely then remove from the baking tin and enjoy.