Cranberry Orange Swirl (Printer View)

A festive dessert with a tangy-sweet swirl of cranberry and orange bursting with holiday flavors.

# Components:

→ Cranberry Swirl

01 - 1.5 cups fresh or frozen cranberries
02 - 0.5 cup granulated sugar
03 - 2 tablespoons orange juice
04 - 1 teaspoon finely grated orange zest

→ Orange Cake Batter

05 - 1.5 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 0.25 teaspoon baking soda
08 - 0.25 teaspoon salt
09 - 0.5 cup unsalted butter, softened
10 - 0.75 cup granulated sugar
11 - 2 large eggs, room temperature
12 - 0.5 cup sour cream
13 - 0.25 cup fresh orange juice
14 - 1 teaspoon vanilla extract
15 - 1 tablespoon finely grated orange zest

→ Decoration (Optional)

16 - 0.25 cup powdered sugar
17 - Orange zest or sugared cranberries

# Method steps:

01 - Preheat oven to 350°F. Grease and line the bottom of a 9-inch round cake pan with parchment paper.
02 - Combine cranberries, sugar, orange juice, and zest in a small saucepan. Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until cranberries burst and mixture thickens. Remove from heat and cool slightly. Puree or mash until smooth.
03 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
04 - Beat butter and sugar in a large bowl until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing well after each addition.
05 - Beat in sour cream, orange juice, vanilla extract, and orange zest until fully combined.
06 - Gradually add dry ingredients to wet mixture, stirring gently until just incorporated. Avoid overmixing.
07 - Pour half the batter into the prepared pan and smooth the surface. Spoon half of the cranberry mixture over batter. Add remaining batter, then dollop remaining cranberry mixture on top. Gently swirl with a skewer or knife to create a spiral pattern without overmixing.
08 - Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
09 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Dust with powdered sugar and garnish with additional orange zest or sugared cranberries before serving.

# Expert Advice:

01 -
  • The tartness of cranberry cuts through the sweetness in the most refreshing way, making you want another slice before the first one has even settled
  • That citrusy brightness paired with tender cake crumb feels like something you'd order at a fancy bakery, but here you get to make it in your own kitchen
  • It's the kind of dessert that works for holiday tables or a quiet Tuesday afternoon with coffee, and people always ask for the recipe
02 -
  • Don't skip the room temperature ingredient step for eggs and butter. Cold ingredients won't incorporate smoothly and you'll end up with a slightly grainy texture instead of that silky crumb.
  • The swirl step requires a gentle hand. I learned this the hard way by swirling too aggressively, which turned the pretty ribbons into murky brown instead of keeping that vibrant cranberry-orange contrast.
  • Overmixing after you add flour is your biggest enemy. Mix just until combined and trust that it's enough. The cake will taste different if you overwork the batter.
03 -
  • Zest your oranges before juicing them. It's so much easier when the fruit is whole, and you won't waste any of that fragrant outer layer that holds all the flavor.
  • The cake actually tastes better the next day after the flavors have had time to meld. Make it a day ahead if you can and you'll taste the difference.
  • If your cranberry mixture is too thin after simmering, you can cook it a bit longer or whisk in a teaspoon of cornstarch mixed with a little cold water to thicken it up before using it in the swirl.
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