Orange Cranberry Oat Cake Magazine Prize Tested Winner Rezept

This award-winning Orange Cranberry Oat Cake, a Better Homes & Gardens prize-tested recipe, is bursting with vibrant citrus and tart cranberry flavors! Don't expect a delicate crumb; this cake boasts a deliciously dense and coarse texture thanks to hearty oats (and optional nuts!). Perfect for breakfast or a delightful afternoon treat, its robust flavor profile will impress. Originally baked in a tube pan, we recommend a bundt pan for a stunning presentation. Get ready for a taste explosion!

Vorbereitung 25 Min.
Kochzeit 70 Min.
Kalorien 377.5 kcal
Eiweiß 12g
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Orange Cranberry Oat Cake Magazine Prize Tested Winner 48

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Zubereitung von Orange Cranberry Oat Cake Magazine Prize Tested Winner

  1. **Cake Preparation:**
  2. Preheat oven to 350°F (175°C).
  3. Grease and flour a 10-inch bundt pan (or 10-inch tube pan). Set aside.
  4. In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ cups rolled oats, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. In a large bowl, cream together ½ cup (1 stick) unsalted butter and 1 cup granulated sugar using a mixer on medium speed for 30 seconds.
  6. Add 2 large eggs one at a time, beating well after each addition.
  7. Gradually add the dry ingredients and 1 cup milk alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined.
  8. In a small bowl, toss ½ cup chopped dried cranberries with 2 tablespoons granulated sugar.
  9. Fold the cranberry mixture, 1 tablespoon finely grated orange zest, 1 teaspoon orange extract, and ½ cup chopped toasted nuts (optional) into the batter.
  10. Pour batter into the prepared pan and spread evenly.
  11. Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  13. While the cake is still warm, poke holes all over the top with a toothpick and drizzle with ⅓ cup freshly squeezed orange juice (optional).
  14. Once completely cool, drizzle with orange glaze.
  15. **Orange Glaze Preparation:**
  16. In a small bowl, whisk together 1 cup powdered sugar, 1 teaspoon finely shredded orange zest, and 2-3 teaspoons orange juice until a drizzling consistency is reached.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

118g

Fat

41g

Carbs

18g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy Fruit American Oven Holiday Event Cakes Gifts Seasonal Berries Citrus Oranges Equipment Small Appliance Mixer 4 Hours Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Orange Cranberry Oat Cake Magazine Prize Tested Winner?

Orange Cranberry Oat Cake Magazine Prize Tested Winner dauert insgesamt etwa 95 Minuten – ungefähr 25 Minuten Vorbereitung und 70 Minuten Kochzeit.

Wie viele Kalorien hat Orange Cranberry Oat Cake Magazine Prize Tested Winner?

Orange Cranberry Oat Cake Magazine Prize Tested Winner hat etwa 377.5 Kalorien pro Portion, mit ungefähr 12 g Eiweiß, 18 g Kohlenhydraten und 22 g Fett.

Welche Zutaten brauche ich für Orange Cranberry Oat Cake Magazine Prize Tested Winner?

Die wichtigsten Zutaten für Orange Cranberry Oat Cake Magazine Prize Tested Winner sind All Purpose Flour, Rolled Oats, Baking Powder, Baking Soda, Salt, Butter. Die vollständige Liste mit Mengenangaben findest du oben.

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