Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup fresh cranberries, halved
1/2 cup orange juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 tablespoon orange zest
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the orange juice and zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the cranberries gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes:
You can substitute fresh cranberries with frozen ones if needed.
For an extra zing, consider adding a glaze made from orange juice and powdered sugar on top.
Prep Time: 15 mins | Cooking Time: 35 mins