Spiced Orange and Cranberry Snacking Cake

“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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a