Imported from the web

Orange Cranberry Cake with Sugar Crunch Top

Name: Orange Cranberry Cake with Sugar Crunch Top
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.5 cup salted butter (softened to room temperature); 1.25 cup granulated sugar (divided; use 1 cup in the batter and 1/4 cup on top); 1 orange zest (from 1 orange); 2 tbsp fresh orange juice (freshly squeezed); 2 large eggs; 1.333 cup all-purpose flour; 1.25 tsp baking powder; 0.25 tsp salt; 0.5 cup full-fat sour cream; 2 cups fresh cranberries (coarsely chopped; thaw and drain first if using frozen cranberries); cooking spray (for greasing the cake pan); parchment paper (optional; line the pan if removing the whole cake to serve)

Imported by Braden Hamilton on SeeMeCook

A tender, buttery cake packed with tart cranberries and orange zest, finished with a crisp, crackly sugar topping. Sour cream keeps the crumb moist, making it well suited to holiday brunch or dessert.

8 servings45 minAmerican

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Ingredients

0.5 cup salted butter (softened to room temperature)
1.25 cup granulated sugar (divided; use 1 cup in the batter and 1/4 cup on top)
1 orange zest (from 1 orange)
2 tbsp fresh orange juice (freshly squeezed)
2 large eggs
1.333 cup all-purpose flour
1.25 tsp baking powder
0.25 tsp salt
0.5 cup full-fat sour cream
2 cups fresh cranberries (coarsely chopped; thaw and drain first if using frozen cranberries)
cooking spray (for greasing the cake pan)
parchment paper (optional; line the pan if removing the whole cake to serve)

Steps

1
Preheat the oven to 350°F (175°C). Spray a 9-inch round cake pan or springform pan with cooking spray and set it aside. If you want to remove the whole cake from the pan for serving, line the pan with parchment paper before adding the batter.
2
In the bowl of a stand mixer fitted with a whisk (or in a large bowl with a hand mixer), beat the softened butter with 1 cup of the sugar until pale and fluffy, about 5 minutes. Reserve the remaining 1/4 cup sugar for the topping.
3
Add the eggs one at a time, beating well after each addition.
4
Beat in the orange juice and orange zest.
5
Add the flour, baking powder, and salt directly to the mixing bowl. Mix on low speed just until the dry ingredients are partially incorporated.
6
Add the sour cream and continue mixing on low speed just until combined. Do not overmix; stop when the flour disappears.
7
Gently fold the coarsely chopped cranberries into the batter with a rubber spatula.
8
Spread the batter evenly in the prepared pan. Sprinkle the reserved 1/4 cup sugar evenly over the top.
9
Bake for 35–40 minutes, until the top is lightly golden and crackly and the center is set. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. If the center needs more time, continue baking in 3–5 minute increments, checking often.
10
Let the cake cool completely in the pan, then serve.

Notes

Store tightly covered at room temperature for 1–2 days, or refrigerate in an airtight container for up to 5 days. Frozen cranberries may be used; thaw and drain them before adding. The source suggests orange glaze as an optional variation but does not provide a glaze recipe.