Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1/2 cup fresh-squeezed orange juice
- 3/4 cup whole milk, room temperature
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, room temperature
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh cranberries, coated in 1 tablespoon flour
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh-squeezed orange juice
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Wet Ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk and orange juice. Mix until just combined.
- Add Cranberries: Gently fold in the flour-coated cranberries.
- Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, orange juice, and vanilla extract until smooth.
- Assemble and Glaze: Once the cakes are completely cooled, level the tops if needed. Place one cake layer on a serving plate and spread with glaze. Top with the second layer and glaze the top and sides of the cake.
Enjoy your delicious Cranberry Orange Cake!