Cranberry Orange Snacking Cake Recipes

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CRANBERRY ORANGE CAKE



Cranberry Orange Cake image

A yummy fall cranberry cake with a hint of orange! Dust with powdered sugar, if desired.

Provided by Bringhomethebakin'

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 2h10m

Yield 12

Number Of Ingredients 11

baking spray
3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
4 eggs
⅔ cup orange juice
1 tablespoon baking powder
2 ½ teaspoons vanilla extract
½ teaspoon salt
1 ½ cups fresh cranberries
1 orange, zested

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
  • Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
  • Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

Nutrition Facts : Calories 430.5 calories, Carbohydrate 60.3 g, Cholesterol 62 mg, Fat 19.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 242.6 mg, Sugar 36.5 g

CRANBERRY ORANGE CAKE



Cranberry Orange Cake image

My cranberry orange cake is a celebration of bright seasonal flavors that's easy to make, moist, and so festive. It's great for gifting, snacking, and holiday mornings.

Provided by Sue Moran

Categories     Dessert

Time 55m

Number Of Ingredients 11

1 cup granulated sugar
zest of one orange, peeled in strips with a vegetable peeler (just the orange part, none of the bitter white pith)
1/2 cup unsalted butter, at room temperature
1 large egg
1 1/2 tsp vanilla extract
2 tsp baking powder
1 tsp salt
2 cups all purpose flour
1/2 cup buttermilk
2 cups cranberries
2 Tbsp sparkling sugar

Steps:

  • Preheat the oven to 350F and lightly spray a 9x9 inch baking pan. I like to line mine with a 2 sheets of parchment paper with long ends, so I can lift it out later for easy slicing.
  • First make the orange sugar. Put the sugar and orange zest in a food processor and process until the zest is completely incorporated. The sugar will be pale orange and moist.
  • Cream the orange sugar and butter together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary. I use my stand mixer, but you can use electric beaters if you like.
  • Beat in the egg and vanilla, followed by the baking powder and salt, and keep scraping that bowl.
  • Lower your mixer speed and blend in 1/2 the flour, just until it's almost all blended, then add the buttermilk, and finally the rest of the flour. Just blend until the flour is incorporated, and then stop.
  • Gently fold in the cranberries, making sure to get them evenly distributed.
  • Spread the batter (it will be quite thick) evenly into your pan.
  • Sprinkle the sparkling sugar over the surface of the cake and then bake for about 40-45 minutes, or until risen, golden, and a toothpick inserted in the center comes out without wet batter on it. Try not to over bake the cake, and check on the early side, especially if your oven runs hot.
  • Let cool for 15-20 minutes in the pan, then, if you used parchment, you can remove the cake to cool completely, or slice while still slightly warm.
  • Store the leftover cake in the pan on the counter covered with foil.

Nutrition Facts : Calories 230 kcal, Carbohydrate 35 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 37 mg, Sodium 213 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 3 g, ServingSize 1 serving

UPSIDE-DOWN CRANBERRY-ORANGE CAKE



Upside-Down Cranberry-Orange Cake image

This sweet-tart upside-down cake is perfect for a holiday dessert or anytime fresh cranberries are in season.

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 16

3/4 cup sugar
1 tablespoon unsalted butter, plus more for the pan
3 cups fresh cranberries
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
Pinch ground cloves
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon orange zest
2 large eggs
3/4 cup milk
1/4 cup sour cream

Steps:

  • Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  • For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the cranberries over the caramel.
  • For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium bowl. Beat the butter and sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and orange zest. Whisk together the milk and sour cream in a small bowl. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
  • Pour the batter over the cranberries in the cake pan, and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, cranberry-side up. Let cool completely. Cut into wedges, and serve.

CRANBERRY-ORANGE SNACKING CAKE



Cranberry-Orange Snacking Cake image

Use a can of leftover cranberry sauce from Thanksgiving to make the jam swirl topping of this simple cake. It's perfect for breakfast or as an afternoon snack.

Provided by Kendra Vaculin

Categories     Cake     Dessert     snack     Quick & Easy     Cranberry     Cranberry Sauce     Butter

Yield Makes one 13x9-inch cake

Number Of Ingredients 14

½ cup (1 stick) unsalted butter, cut into 2-inch pieces
1 14-oz. can cranberry sauce, jellied or whole berry
3 Tbsp. orange juice
1 Tbsp. orange zest
1 Tbsp. lemon juice
1¼ cup (250 g) granulated sugar
2½ cups (320 g) all-purpose flour
1 tsp. kosher salt
½ tsp. baking powder
¾ tsp. baking soda
½ tsp. ground cardamom
3 large eggs
1½ cups (320 g) plain whole-milk Greek yogurt
1 tsp. vanilla extract

Steps:

  • Place an oven rack in the center of the oven and preheat to 350°F. Line a 13x9-inch baking dish with parchment paper, leaving an overhang on 2 long sides.
  • Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Remove from heat (it will continue to darken). Set aside to cool slightly.
  • Add cranberry sauce to a separate saucepan and smush and stir to break apart. Add orange and lemon juice. Cook over medium heat, stirring frequently (or whisking well if using jellied), until smooth, 2-3 minutes. Set aside to cool slightly.
  • In a medium bowl, combine sugar and orange zest; use your fingers to rub the zest into the sugar until fragrant and the sugar is tinted orange. Add flour, salt, baking powder, baking soda, and cardamom to the bowl; whisk to combine.
  • In a large bowl, whisk together eggs, yogurt, and vanilla until smooth. Add dry ingredients to the wet and stir to just combine; the mixture will be quite thick, like cobbler batter. Add browned butter, scraping in any browned bits from the bottom of the pot; stir to combine.
  • Transfer the batter to the prepared baking dish and spread into a fairly even layer to fill the dish from corner to corner. The batter will be very stiff and not look like enough-this is ok, it will rise big time! Dollop cranberry mixture over the top in big spoonfuls and use a knife to swirl it into the batter. Even if it looks like cranberry is covering most of the top of the cake, it will rise to reveal space between the swirls.
  • Bake until risen and golden brown and a cake tester inserted into the center comes out clean, 45 to 50 minutes. Let cool before using parchment overhang to remove from the pan.

CRANBERRY-ORANGE SNACK CAKE



Cranberry-Orange Snack Cake image

This recipe contains so many great holiday flavors, including pecans, orange, and cranberry, without the post-holiday guilt! I also love the cream cheese icing that really takes this cake over the top. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 24 servings.

Number Of Ingredients 14

1 cup packed light brown sugar
1/2 cup butter, melted
1/2 cup egg substitute
1/2 cup unsweetened applesauce
2 teaspoons grated orange zest, divided
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup dried cranberries
1/2 cup white baking chips
8 ounces reduced-fat cream cheese
1 cup confectioners' sugar
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat brown sugar, melted butter, egg substitute, applesauce, 1 teaspoon orange zest and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into brown sugar mixture. Stir in cranberries and baking chips., Transfer batter to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in remaining orange zest. Spread over cake. Sprinkle with pecans. Refrigerate leftovers.

Nutrition Facts : Calories 198 calories, Fat 9g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 122mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

SPICED ORANGE AND CRANBERRY SNACKING CAKE



Spiced Orange and Cranberry Snacking Cake image

Make and share this Spiced Orange and Cranberry Snacking Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h25m

Yield 9 serving(s)

Number Of Ingredients 13

1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup sour cream
2 large eggs
1/4 cup orange juice
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, softened
3/4 cup sugar
1 tablespoon grated orange zest
1 cup dried sweetened cranberries

Steps:

  • Preheat oven to 350°. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
  • Combine the flour, baking powder, baking soda, salt, and cloves in a bowl.
  • Combine the sour cream, eggs, orange juice, and vanilla in a large glass measuring cup and lightly beat.
  • Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary; stir in the orange zest.
  • With the mixer on med-low, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
  • Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.
  • After the last addition, mix for 30 seconds on medium speed; stir in the cranberries.
  • Transfer batter to prepared pan; bake for 35-40 minutes, until the cake is golden and a pick comes out clean.
  • Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up again to cool completely.
  • Cut into 9 squares and serve; store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for 3 days.

REALLY CRANBERRY ORANGE YUMMY GUMMY PUDDING CAKE



Really Cranberry Orange Yummy Gummy Pudding Cake image

If you love cranberries and a dense cake, then this is the recipe for you. This cake is super moist with a great orange taste and tons of fresh cranberries. I had to put it away or I wouldn't stop eating it! This is great for a party. Serve it warm with ice cream!

Provided by Trisha777

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h25m

Yield 18

Number Of Ingredients 12

5 cups all-purpose flour
3 cups white sugar
4 teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons salt
3 tablespoons dried grated orange peel
¾ cup orange juice concentrate
1 ½ cups water
1 tablespoon orange extract
1 ½ cups butter, softened
2 (12 ounce) packages cranberries, rinsed and stems removed if necessary
¾ cup finely chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking pan.
  • Whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. In a separate bowl, whisk together the orange juice concentrate, water, and orange extract. Using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. Gently stir in the cranberries and pecans. Smooth the batter into the prepared baking dish.
  • Bake in the preheated oven until the top is browned, about 50 minutes. Reduce heat to 325 degrees F (165 degrees C), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 70.7 g, Cholesterol 40.7 mg, Fat 19 g, Fiber 3.5 g, Protein 4.6 g, SaturatedFat 10.1 g, Sodium 583.1 mg, Sugar 39.5 g

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