Description:
This Cranberry Orange Loaf Cake is a delightful, moist cake infused with fresh orange zest and dotted with tart cranberries. Topped with an optional orange glaze, this loaf makes a perfect treat for breakfast, brunch, or dessert.
Ingredients (Quantities):
For the Cake:
- All-purpose flour: 1 ¾ cups
- Baking powder: 1 ½ teaspoons
- Salt: ¼ teaspoon
- Unsalted butter: ½ cup (softened)
- Granulated sugar: ¾ cup
- Eggs: 2 large
- Fresh orange juice: ¼ cup
- Orange zest: 1 tablespoon
- Buttermilk: ½ cup
- Fresh or frozen cranberries: 1 cup (halved if large)
For the Orange Glaze (Optional):
- Powdered sugar: ½ cup
- Fresh orange juice: 1-2 tablespoons
- Orange zest: ½ teaspoon (optional)
Optional Ingredients:
- Chopped walnuts or pecans: ¼ cup (for added crunch)
- Vanilla extract: ½ teaspoon for extra depth of flavor
Instructions:
1. Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 2-3 minutes).
4. Add Eggs and Flavorings:
- Beat in the eggs one at a time. Add the orange juice and zest, mixing until combined.
5. Combine Wet and Dry Ingredients:
- Add half of the flour mixture to the butter mixture, followed by the buttermilk. Add the remaining flour mixture, mixing just until combined.
6. Fold in Cranberries:
- Gently fold in the cranberries (and nuts, if using) into the batter, taking care not to overmix.
7. Bake:
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Make the Glaze (Optional):
- In a small bowl, whisk together powdered sugar and orange juice until smooth. Drizzle over the cooled loaf and top with a sprinkle of orange zest, if desired.
Tips for Success:
- Prevent sinking cranberries: Toss the cranberries in a little flour before folding into the batter to keep them from sinking.
- Use fresh orange juice: This enhances the orange flavor beautifully.
- Check for doneness: Baking times can vary, so check at 50 minutes and bake longer if needed.
Recommendations:
- Enjoy with a hot cup of coffee or tea for a cozy treat.
- Store in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition (per slice, estimated):
- Calories: 220
- Protein: 3g
- Fat: 9g
- Carbohydrates: 32g
- Fiber: 1g
- Sodium: 120mg
Indulge in this Cranberry Orange Loaf Cake for a burst of fresh, citrusy flavor with just the right amount of sweetness!
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