Irresistible Cranberry-Orange Cake Recipe with Zesty Glaze

The smell of bright oranges mingling with tart cranberries and the richness of olive oil is pure magic. You know the kind—the kind that makes your kitchen smell so inviting you can’t resist slicing into a warm piece right away. This cranberry-orange olive oil cake is one of those recipes that feels like sunshine in dessert form. It’s zesty, tender, and topped with a simple glaze that’s just the right amount of sweet. I first made this cake for a holiday brunch and, let me tell you, it disappeared faster than I could say “seconds!”

If you’re looking for a treat that feels indulgent but isn’t overly heavy, this cake is it. The olive oil makes it impossibly moist, while the citrus gives it that refreshing pop. Whether you’re baking for a cozy Sunday morning or impressing guests, this cranberry-orange olive oil cake truly delivers.

Why You’ll Love This Recipe

• Quick and Easy: You don’t need fancy techniques or hours of prep—this cake comes together in about 15 minutes and bakes up beautifully.
• Simple Ingredients: Most of what you need is already in your pantry, and the fresh ingredients like oranges and cranberries are easy to find.
• Perfect for Any Occasion: Whether it’s brunch, dessert, or an afternoon treat with coffee, this cake is versatile and always appreciated.
• Crowd-Pleaser: Adults and kids alike love the sweet-tart balance and the soft, moist texture.
• Unbelievably Delicious: The combination of olive oil, citrus, and cranberries is a flavor explosion that’s hard to beat.

What truly sets this recipe apart is the olive oil. Unlike butter, it gives the cake a light yet lush texture and enhances the flavors of the citrus and cranberries. Plus, the zesty glaze on top? It’s like the cherry on the sundae—or in this case, the orange on the cranberry!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a tender crumb. No fuss, just goodness!

• All-purpose flour: The base of the cake—use whole wheat flour for a nuttier flavor if you prefer.
• Baking powder: Helps the cake rise and keeps it light.
• Salt: A pinch to enhance all the flavors.
• Granulated sugar: Sweetens the cake perfectly.
• Extra-virgin olive oil: Adds moisture and a rich, slightly fruity flavor.
• Eggs: Provides structure and binds the ingredients together.
• Fresh orange juice and zest: The star of the show—look for bright, juicy oranges for the best flavor.
• Fresh cranberries: Their tartness balances the sweetness of the cake beautifully.
• Milk: Adds creaminess—use almond or oat milk for a dairy-free option.
• Powdered sugar: For the glaze—it creates that irresistible finishing touch.

If you’re out of fresh cranberries, frozen ones work just as well! Just don’t thaw them before adding to the batter.

Equipment Needed

• Mixing bowls: You’ll need at least two—one for dry ingredients and one for wet ingredients.
• Whisk: Perfect for blending the wet ingredients smoothly.
• Spatula: Helps fold the batter gently without overmixing.
• 9-inch round cake pan: The ideal size for this recipe, but you can use a springform pan too.
• Zester: To get that fragrant orange zest.
• Juicer: Makes squeezing fresh orange juice a breeze.

Don’t have a zester? A fine grater works just as well—just be careful not to grate too deep into the pith.

Preparation Method

1. Preheat your oven: Set it to 350°F (175°C) and grease your 9-inch cake pan with olive oil or line it with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together 2 cups (240g) of all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
3. Combine wet ingredients: In a separate bowl, whisk together 1 cup (200g) granulated sugar, 3/4 cup (180ml) extra-virgin olive oil, 2 large eggs, 1/4 cup (60ml) fresh orange juice, and 1 tablespoon orange zest.
4. Combine wet and dry: Gradually fold the dry ingredients into the wet mixture, alternating with 1/2 cup (120ml) milk. Be gentle to avoid overmixing.
5. Add cranberries: Fold in 1 cup (150g) fresh cranberries, ensuring they’re evenly distributed in the batter.
6. Bake: Pour the batter into your prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack.
8. Make the glaze: In a small bowl, whisk together 1 cup (120g) powdered sugar and 2-3 tablespoons fresh orange juice until smooth.
9. Glaze the cake: Drizzle the glaze over the cooled cake and let it set for 10 minutes before slicing and serving.

Pro tip: If your cranberries sink to the bottom, toss them in a spoonful of flour before mixing them into the batter!

Cooking Tips & Techniques

• Use fresh ingredients: Fresh orange juice and zest make a big difference in flavor—skip the bottled stuff if you can.
• Don’t overmix: Overmixing can make the cake dense. Fold the batter gently until just combined.
• Room temperature eggs: They blend more smoothly and help create a uniform batter.
• Keep an eye on the bake time: Ovens vary, so start checking at the 40-minute mark to avoid overbaking.
• Customize the glaze: If you like it tangier, add an extra teaspoon of orange juice. For a thicker glaze, reduce the liquid slightly.

Trust me, the olive oil is key here. It gives the cake its signature texture. Don’t be tempted to swap it out for butter—you’ll lose that lovely softness!

Variations & Adaptations

• Gluten-free option: Replace the all-purpose flour with a 1:1 gluten-free baking flour.
• Dairy-free version: Use almond milk or oat milk instead of regular milk.
• Seasonal swap: Try fresh raspberries or blueberries in place of cranberries during summer.
• Nutty twist: Add 1/4 cup (30g) chopped walnuts or pecans to the batter for extra crunch.
• Spiced variation: Add 1/2 teaspoon ground cinnamon or cardamom to the dry ingredients for a warm, aromatic flavor.

Personally, I’ve tried swapping in Meyer lemons for the orange, and the result was stunning—sweet, tangy, and absolutely delightful!

Serving & Storage Suggestions

This cranberry-orange olive oil cake is best served slightly chilled or at room temperature.

• Serving: Pair it with a cup of coffee or tea for an afternoon treat. It’s also great alongside vanilla ice cream or a dollop of whipped cream!
• Storage: Wrap the cake tightly in plastic wrap or store in an airtight container. It keeps well at room temperature for 2 days or refrigerated for up to 5 days.
• Freezing: Wrap slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
• Reheating: Thaw frozen slices at room temperature and warm slightly in the microwave if desired.

The flavors actually deepen after a day or so, making leftovers even more irresistible!

Nutritional Information & Benefits

Here’s an estimate for one slice of this cake (assuming 12 servings):

• Calories: 230
• Fat: 12g
• Carbohydrates: 29g
• Protein: 3g

This cake offers a healthier twist thanks to the olive oil, which is rich in heart-healthy fats. Fresh cranberries are loaded with antioxidants, and the citrus provides vitamin C. It’s a dessert you can feel good about indulging in!

Conclusion

If you’re searching for a dessert that’s flavorful, moist, and just the right amount of sweet-tart, this cranberry-orange olive oil cake with zesty glaze is a must-try. It’s one of those recipes that’s perfect for adapting to your preferences, whether you’re adding nuts, swapping in seasonal fruit, or experimenting with spices. Honestly, I can’t get enough of its vibrant flavors and the way it brings sunshine to any day.

Give this recipe a whirl and let me know how it turns out! Did you try any fun variations? Share your thoughts in the comments below, and don’t forget to pin this for your next baking adventure!

FAQs

Can I use frozen cranberries?

Absolutely! Just toss them in a little flour before adding to the batter to prevent them from sinking.

What type of olive oil should I use?

Extra-virgin olive oil is best for its rich flavor and smooth texture.

Can I make this cake ahead of time?

Yes! It stores beautifully and tastes even better the next day as the flavors deepen.

What’s the best way to zest an orange?

Use a zester or fine grater and zest only the outer orange layer—avoid the bitter white pith underneath.

Is the glaze necessary?

While the glaze adds a lovely sweetness, the cake is delicious enough to enjoy on its own!

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