Spiced Orange and Cranberry Snacking Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“In 'Cake Keeper Cakes' by Lauren Chattman”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350°. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
  2. Combine the flour, baking powder, baking soda, salt, and cloves in a bowl.
  3. Combine the sour cream, eggs, orange juice, and vanilla in a large glass measuring cup and lightly beat.
  4. 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.
  5. 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.
  6. 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.
  7. After the last addition, mix for 30 seconds on medium speed; stir in the cranberries.
  8. Transfer batter to prepared pan; bake for 35-40 minutes, until the cake is golden and a pick comes out clean.
  9. 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.
  10. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a