This Cranberry Orange Cake is a seasonal showstopper—moist, tender crumb infused with bright citrus zest and studded with bursts of tart cranberries. Topped with a delicate orange glaze, it strikes the perfect balance between sweet and tangy, making it ideal for autumn gatherings, Thanksgiving dessert tables, or a quiet evening by the fire with a cup of tea.
Inspired by classic New England baking, it’s simple enough for weeknights but elegant enough to impress.
Why You’ll Love This Recipe
🍊 Bright citrus + tart cranberries = fall flavor harmony
⏱️ 20 minutes prep, then bake
💛 One bowl + one pan = easy cleanup
💸 Costs under $8—feeds 8–10 generously
🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
For the Cake:
1½ cups (190g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Zest of 1 large orange (about 2 tbsp)
¾ cup (150g) granulated sugar
½ cup (1 stick / 115g) unsalted butter, softened
2 large eggs, room temperature
½ cup (120ml) fresh orange juice (about 2 oranges)
1½ cups (150g) fresh or frozen cranberries, roughly chopped
For the Glaze:
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