I cannot get enough of this Glazed Cranberry Orange Cake. The first time I made it was for Christmas brunch last year where it was quickly devoured. I love the sweet-tart combination of the cake with the cranberries and it is a delicious, fresh alternative to more traditional breakfast sweets. Since last Christmas I’ve made this cake several more times and it’s on the schedule again for my holiday baking this year.
The lightly sweetened, buttery cake has a soft, but sturdy crumb. The fresh cranberries and a bit of brown sugar bake into sweet-tart topping that is as delicious as it is beautiful. While I love this as a treat for brunch, it’s also a delicious way to end a dinner.
- ¾ cup unsalted butter, at room temperature
- ⅓ cup brown sugar, packed
- 3 cups (12 oz.) whole cranberries (fresh is ideal, but frozen will work too)
- 2½ cups flour
- 2½ tsp. baking soda
- 1 tsp. salt
- 1½ cups sugar
- zest from 2 oranges, finely grated
- 3 eggs
- 2 tbl. orange juice
- 1½ tsp. vanilla extract
- ¾ cup buttermilk
- ½ tbl. butter, melted
- 2 tbl. orange juice
- 1 cup confectioners' sugar, plus more if needed
- Heat the oven to 350 degrees. Generously butter a bundt pan. Sprinkle the brown sugar evenly over the bottom of the pan, then layer the cranberries over the brown sugar.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt to combine. Set aside.
- In the bowl of a stand mixer, mix the sugar and orange zest for a minute until the sugar is moist. Add the butter and beat on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, scraping the sides of the bowl after each addition. In a liquid measuring cup, combine the orange juice, vanilla extract, and butter milk. Reduce the mixer speed to low and add the dry ingredients in 3 batches, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just incorporated.
- Spread the batter evenly over the cranberries. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes, then invert onto a cake plate and carefully lift off the pan. Let cool completely.
- Whisk the butter, orange juice, and confectioners' sugar together until smooth. Add more sugar if needed to reach the desired consistency. Drizzle over the cake.
Adapted from Williams-Sonoma