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Orange-Cranberry Oat Cake - Magazine Prize Tested Winner

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“WARNING! WARNING!! WARNING!!! Do not make this cake if you are expecting a tender fine crumbed cake!!!! The cake is not very sweet, and has a dense coarse texture due to the oats and optional nuts -- the cake bursts with orange and cranberry flavors and is ideal for breakfast! Based on $200 prize tested recipe from Better Homes and Gardens September 08 issue -- tube pan category, submitted by Michelle Gauer, Spicer MN. NOTE: for a more robust orange flavor, add 1 teaspoon Orange Extract - for Your Homemade Baking Gift Baskets! -- as a personal preference, add toasted chopped nuts, if desired! -- I baked the cake in a 10-in tube pan and I think the pan is too large for the recipe. The baked cake only rose to fill the tube pan about half full -- Bake in a Bundt pan for a prettier presentation!”
1hr 10mins
1 tube or bundt pan

Ingredients Nutrition


  1. Cake preparation:
  2. Preheat oven to 350 degrees.
  3. Grease and flour tube or bundt pan; set aside.
  4. In a bowl stir together flour, oats, baking powder, soda and salt.
  5. In a large mixing bowl beat butter on medium mixer speed for 30 seconds.
  6. Add 1 cup sugar; beat until combined.
  7. Add eggs; beat until well combined.
  8. Alternately add flour mixture and milk, beating on low speed after each addition until combined.
  9. Toss chopped cranberries with 2 tablespoons sugar; fold into batter with orange peel, and orange extract (optional), and chopped nuts (optional).
  10. Spoon batter into prepared pan; spread evenly.
  11. Bake at 350 degrees for 45-55 minutes until wooden pick inserted near center comes out clean. (My cake was done in 50 minutes.) Cool in pan 10 minutes. Remove from pan ~ Cool on rack ~ while cake is hot, punch holes in cake with a toothpick and spoon 1/3 cup freshly squeezed orange juice over cake, if desired.
  12. Drizzle orange glaze over completely cooled cake.
  13. Orange Glaze preparation:
  14. In small bowl combine 1 cup powdered sugar, finely shredded orange peel, and 2-3 teaspoons orange juice to make a drizzling consistency.
  15. Makes 12 servings.

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