Ingredients for Spiced Orange And Cranberry Snacking Cake
- Cake Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Ground Cloves
- 1 cup sour cream
- 2 large eggs
- ½ cup fresh orange juice
- Pure Vanilla Extract
- Unsalted Butter
- 1 ¾ cups granulated sugar
- Zest of 1 large orange
- Dried Sweetened Cranberries
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How to Make Spiced Orange And Cranberry Snacking Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- Whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon ground cloves in a medium bowl.
- In a large measuring cup, whisk together 1 cup sour cream, 2 large eggs, ½ cup fresh orange juice, and 1 teaspoon vanilla extract.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar using an electric mixer on medium-high speed until light and fluffy (about 3 minutes).
- Stir in the zest of 1 large orange.
- With the mixer on low speed, gradually pour in the sour cream mixture, scraping down the sides as needed.
- Reduce speed to low and gradually add the dry ingredients, ½ cup at a time, mixing until just combined. Scrape down the sides after each addition.
- Mix on medium speed for 30 seconds after the last addition.
- Gently fold in 1 cup dried cranberries.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once cool, cut into 9 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
106g
Fat
41g
Carbs
15g
