Cakes, Sweet-treatsJenna Brock

Cranberry Orange Cake

Cakes, Sweet-treatsJenna Brock
Cranberry Orange Cake
 

There’s something uniquely special about family recipes. Having been passed down, perfected over the years, and the centerpiece of so many special memories, they not only taste incredible from the sheer amount of love put into them, but also have a wonderful way of warming your heart (it’s like there’s a built-in-hug in every bite). I had the pleasure of receiving this treasured recipe from a close friend, and can easily see why it has been a family favorite for years!

This recipe is a bit of a hybrid between a cobbler and a cake. It’s built on the simplicity and fundamentals of a cobbler (add fruit, pour batter on top, and bam, you’re done), with the decadence of extra batter. I put my own spin on this well-loved recipe, adding fresh orange to provide a tangy complement to the cranberry flavor, but know it can be made with just cranberries, if desired. Serve warm and topped with decadent vanilla bean ice cream for a lovingly-made dessert bursting with flavor.

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Ingredients

  • 2 cups fresh cranberries

  • 1 1/2 cups sugar

  • 1/2 cup chopped walnuts

  • 1 1/2 teaspoons orange zest

  • 1/2 teaspoon orange juice

  • 2 large eggs, room temperature

  • 1/2 cup butter, melted

  • 1 cup flour

  • Pinch of salt

Instructions

  1. Preheat oven to 325 degrees.

  2. Rinse and dry the cranberries. Pick out any that are mushy or really “dented” (every bag has some).

  3. In a small bowl, mix together 1/2 cup sugar and 1 teaspoon orange zest with the cranberries and chopped walnuts. Set aside.

  4. In a large bowl or KitchenAid mixer fitted with a paddle attachment, mix together the eggs, melted butter, 1/2 teaspoon of orange zest, and 1/2 teaspoon of orange juice on low speed until fully combined.

  5. Add 1 cup sugar, 1 cup flour and a pinch of salt, mixing on medium speed until batter is smooth.

  6. Pour the cranberry mixture into the bottom of a greased pie pan. Then pour batter on top, spreading evenly across the cranberry mixture. Optional: Place a few additional cranberries and walnuts on top of the batter for some decorative flair.

  7. Bake for 65 minutes. Given all ovens are different, keep an eye on your cake for the last 10 minutes. You’ll know it’s done when the top is a light golden brown.

  8. Let the cake rest for 5 minutes, and then serve warm with vanilla ice cream.

Recipe Notes

  • This cake is best enjoyed same-day and is great when hosting guests. Simply prepare the cake before your guests arrive and then pop it in the oven as you’re serving the main course for a fresh-from-the-oven treat everyone will love.

  • One fresh orange is all you need for this recipe.