Orange Cranberry Cake or Muffins
Orange and cranberry make the perfect combo for the holidays! Choose to make a single 8-9" cake or 12 muffins.
Servings 12 servings
Ingredients
For Cake or Muffins:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt or kosher salt
- ½ cup room temp butter, plus more for wiping pans
- ½ cup granulated sugar
- zest of two oranges
- 1 teaspoon vanilla paste or extract (I love paste!)
- 2 large eggs, room temp
- ¾ cup milk (or almond milk)
- 2 cups fresh (or frozen) cranberries
- ¼ cup blanched sliced almonds (for cake only)
For Glaze
- 1 cup powdered sugar
- 1 teaspoon orange zest
- 2-3 tablespoons orange juice
Instructions
For Cake or Muffins: preheat oven to 350 degrees, place oven rack in center position. Use a paper towel to wipe pans on the side and bottom with butter.
- Place flour, baking powder, baking soda and salt in a large bowl, whisk, set aside.
- In a mixing bowl blend butter and sugar until well combined. Add, orange zest, vanilla, and eggs, blend well. Alternate adding milk and dry ingredients until well combined and batter is smooth
- Fold cranberries in by hand. Pour into prepared cake pan or muffin tin. If making the cake, sprinkle batter with almonds. Bake muffins for 23-25 minutes or until an inserted toothpick comes out clean. Bake cake for 30-35 minutes. Allow to cool, then glaze!
For glaze:
- Place powdered sugar in a bowl. Add zest and then add orange juice 1 tablespoon at a time until glaze is just barely pourable. Don't make it too runny or it will all run off the muffins. You want it to be the consistency of honey . Spoon over cooled cake or muffins.