Cranberry Orange Swirl Cake (Printable version)

Bright cranberry and orange spiral cake combines tangy and sweet in a delightful dessert.

# What You’ll Need:

→ Cranberry Swirl

01 - 1 ½ cups fresh or frozen cranberries
02 - ½ cup granulated sugar
03 - 2 tablespoons orange juice
04 - 1 teaspoon finely grated orange zest

→ Orange Cake Batter

05 - 1 ½ cups all-purpose flour
06 - 1 teaspoon baking powder
07 - ¼ teaspoon baking soda
08 - ¼ teaspoon salt
09 - ½ cup unsalted butter, softened
10 - ¾ cup granulated sugar
11 - 2 large eggs, room temperature
12 - ½ cup sour cream
13 - ¼ cup fresh orange juice
14 - 1 teaspoon vanilla extract
15 - 1 tablespoon finely grated orange zest

→ Decoration (Optional)

16 - ¼ cup powdered sugar
17 - Orange zest or sugared cranberries

# Directions:

01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
02 - In a saucepan, combine cranberries, sugar, orange juice, and zest. Simmer over medium heat for 8–10 minutes until berries burst and mixture thickens. Remove from heat, cool slightly, then puree or mash until smooth.
03 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
04 - Beat butter and sugar in a large bowl until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each addition.
05 - Add sour cream, orange juice, vanilla extract, and orange zest to butter mixture. Mix until fully combined.
06 - Gradually add dry ingredients to wet mixture, mixing gently until just incorporated. Avoid overmixing.
07 - Pour half the batter into the prepared pan and smooth the surface. Drop spoonfuls of the cranberry mixture over the batter. Add remaining batter, then top with remaining cranberry mixture.
08 - Use a skewer or knife to gently swirl cranberry and batter in a spiral pattern without overmixing.
09 - Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
10 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Optionally dust with powdered sugar and garnish with orange zest or sugared cranberries before serving.

# Expert Advice:

01 -
  • The tartness of cranberry paired with bright citrus feels like a little secret—it's the unexpected flavor combination that makes people ask for the recipe before they've even finished their slice.
  • It's elegant enough to impress guests but approachable enough that you won't spend your entire afternoon stressing over it.
  • That visual spiral? It looks like you've been baking for years, even if this is your first time making it.
02 -
  • Don't attempt the swirl if your cranberry mixture is too hot—it'll melt into the batter instead of creating distinct swirls. Letting it cool to room temperature first makes all the difference.
  • Room temperature ingredients really do matter. I learned this the hard way when I once grabbed cold eggs straight from the fridge. The batter split, the crumb was dense, and I wished I'd simply waited five minutes.
03 -
  • The swirl technique is easier than it looks—practice on a plate with jam and frosting first if you're nervous. A wooden skewer gives you more control than a knife.
  • If your cranberries don't soften enough during cooking, smash them more aggressively with a fork. You want that deep, jammy texture, not whole berries.
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