CRANBERRY ORANGE CAKE

One of my near and dear friends passed away over the winter.

It was her wishes that we didn’t have a big funeral for her. She didn’t want people to look at her as she was lying motionless. She wanted people to celebrate her life. I decided that the best way to do that was to enjoy a memorial service of sorts during her favorite season, in the summer. I invited all of her friends and family and rented a small venue where we could all go and visit and talk about our most beloved memories of our dear lost love.

I made it a potluck because I knew that she wouldn’t want people spending a ton of money on her. I made a salad and some meatballs, but I wanted a dessert too. When I found this coffee cake, I knew it was going to match the event perfectly.

She would have loved it, and everyone that attended couldn’t stop raving about it. There was plenty to go around so most everyone that wanted some got a small sample. Next time I take this somewhere, I think I will take two pans though. Something tells me that I’m going to need it!

People will think you’re a pro after they take a bite of this tasty cake.

Ingredients

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 cup sugar
  • 3 large eggs
  • zest of one orange – about 1 tablespoon
  • juice of an orange
  • 1/2 cup butter
  • 2 tablespoons sugar
  • 1 1/2 cups fresh cranberries

For the Icing:

  • 1 cup powdered sugar
  • 2 – 3 tablespoons water, milk or orange juice

Instructions

  1. Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
  2. Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.
  3. Add the orange juice and zest. Add the sour cream.
  4. When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
  5. Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

Notes

  • I have remade this cake now 2 times because of all the comments I am getting and I want to be sure the results are the same for you as they are for me. The cake in the picture I used a smaller bundt pan which is why it looks so tall, mine is about 8 cups. The cake will rise to the top of it. It will also fall slightly as it cools. The amount is also enough to make it in a bread pan.
  • The flour amount is correct. This makes a delicious cake with a tart cranberry cake.
  • Sprinkle the sugar lightly around the pan, do not let a bunch of sugar be in one spot. Think of it like adding flour to a cake pan for releasing the cake.
  • If the tartness of the cranberries is not your thing use Crasins instead for a sweeter cake.