Cranberry Orange Loaf Cake: A Delightful Citrus Treat
Introduction
Imagine a warm loaf cake that fills your kitchen with the vibrant fragrance of fresh oranges and the sweet-tart burst of cranberries—sounds delightful, doesn’t it? This Cranberry Orange Loaf Cake is not only a feast for the senses but also a tender, moist treat that’s perfect for breakfast, dessert, or any gathering. I’m so grateful to share this recipe with you, and I promise it will bring smiles to everyone at your table! If you’d like to receive this recipe directly in your inbox, feel free to subscribe!
Why You’ll Love This Recipe
This recipe is a true winner for many reasons! The combination of zesty orange and sweet cranberries creates a beautiful balance of flavors. It’s incredibly easy to follow, making it perfect even for novice bakers. Plus, it’s a fantastic way to brighten up those chilly fall or winter days! The best part? You’ll feel proud sharing this delicious, homemade loaf with friends and family—why not whip up two batches, just to be safe?
Ingredients
For the Cake:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup sour cream
– 1 tablespoon orange zest
– ½ cup fresh orange juice
– 1 cup dried cranberries
– ½ cup chopped candied orange peel
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons fresh orange juice
Necessary Tools
– Loaf pan
– Mixing bowls
– Whisk
– Electric mixer (or a sturdy arm for manual mixing)
– Measuring cups and spoons
– Toothpick (for testing doneness)
Ingredient Swaps and Additions
Feel free to get creative! If you don’t have dried cranberries, try raisins or chopped nuts for added texture. You can substitute Greek yogurt for sour cream for a tangy twist, or use coconut yogurt for a dairy-free option. Want to spice things up? A touch of cinnamon or nutmeg can add warmth and depth to your loaf.
Step-by-Step Instructions
1. Prep: Start by preheating your oven to 350°F (175°C). Grease and flour your loaf pan well—this will help your cake release perfectly later!
2.Dry Igredients:In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures even distribution of the leavening agents.
3. Cream Butter and Sugar:In a large bowl, use an electric mixer to beat the softened butter and sugar until they are light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until smooth.
4. Add Orange: Mix in the tantalizing orange zest and juice, making your batter smell heavenly! Gradually add the dry mixture to the wet ingredients, stirring until just combined.
5. Fold In Fruits: Now, gently fold in those beautiful dried cranberries and candied orange peel. You want to keep as much air in the batter as possible!
6. Bake:Pour the batter into the prepared loaf pan, smoothing out the top. Pop it in the oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. The smell will be absolutely intoxicating!
8. Glaze:For the glaze, whisk together powdered sugar with 2-3 tablespoons of orange juice until smooth. Drizzle it over the cooled loaf for an extra touch of sweetness.
Serving Suggestions
This loaf cake is delicious on its own, but why not serve it with a dollop of whipped cream or a scoop of vanilla ice cream? A cup of tea or coffee pairs beautifully, making this a delightful snack or dessert option. You could also slice it for brunch or as a quick breakfast treat—who doesn’t love cake for breakfast?
Pro Tips for Success
– Make sure your butter is soft but not melted for the best texture.
– Don’t overmix the batter when adding the dry ingredients; mix until just combined for a light loaf.
– Use fresh orange juice and zest for maximum flavor—this makes a significant difference!
Storing and Reheating
To store leftovers, wrap the cooled loaf tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. If you’d like to enjoy it later, it freezes wonderfully, too! Just slice it first, then wrap individual slices. To reheat, simply pop them in the microwave for a few seconds or in a toaster for a crispy finish.
**FAQ Section
– Can I use fresh cranberries instead of dried?You can, but fresh cranberries will result in a tart taste and may require additional sweetness.
– What if I don’t have sour cream? You can substitute with Greek yogurt or buttermilk if necessary.
– How can I make it healthier?Swap half of the all-purpose flour for whole wheat flour, and reduce the sugar to suit your taste.
Conclusion
This Cranberry Orange Loaf Cake is not just a recipe; it’s a heartwarming addition to your kitchen that brings joy and warmth to any occasion. With its delightful flavors and moist texture, it’s sure to be a hit at your table! I encourage you to leave a review, share photos of your creation, or tag the recipe on Pinterest or Instagram. Happy baking!
Nutritional Information
Approximate nutritional information per serving:
– Calories: 250
– Protein: 3g
– Carbohydrates: 38g
– Fat: 10g
– Fiber: 1g
– Sugar: 18g
