There’s something irresistibly charming about a Cranberry Orange Tea Cake. This delightful cake is moist, tender, and balanced with the perfect amount of tangy cranberry and zesty orange. Whether it’s for a cozy afternoon tea, a special brunch, or a simple breakfast, this tea cake is sure to steal the show. With a buttery crumb that practically melts in your mouth, every bite of this cake is a burst of flavor that leaves you wanting more.
In this article, we will take a deep dive into this delicious treat by explaining its origin, providing an easy-to-follow recipe, and offering tips, variations, and FAQs to ensure you get the perfect cake every time. Let’s dive in and discover why this Cranberry Orange Tea Cake will soon be your go-to dessert for any occasion.
What is Cranberry Orange Tea Cake?
The Cranberry Orange Tea Cake is a type of quick bread, combining the tartness of fresh or frozen cranberries with the bright citrusy notes of orange. This moist, buttery cake is perfect for tea time or as a light dessert. It’s characterized by a delicate crumb and the lively flavors of the fruit, which make each slice a treat.
The cake itself is subtly sweet with a slight tang, making it the perfect balance for pairing with your favorite tea. What makes this recipe even better is the optional orange glaze that gives it an extra level of sweetness and flavor. This cake can be served with a variety of beverages, making it a versatile and delicious option for different occasions.
Origin of Cranberry Orange Tea Cake
While the exact origin of the Cranberry Orange Tea Cake is unclear, it is believed to have evolved from the classic tea cakes and fruit breads that have been baked for centuries. The combination of cranberries and orange zest is a popular pairing in North American cuisine, especially in autumn and winter when cranberries are in season. The addition of orange zest brings a fresh, fragrant quality to the cake, which is a hallmark of many tea cakes enjoyed around the world.
Tea cakes have a long history, with recipes dating back to the 19th century, often associated with afternoon tea traditions in Britain. Over time, as fruit became a common addition to cakes and breads, variations like the Cranberry Orange Tea Cake began to appear. Today, this cake is a favorite in many households, offering a fresh twist on the traditional tea cake.
Ingredients: What You’ll Need
Before we dive into the preparation steps, let’s gather the ingredients for this Cranberry Orange Tea Cake. You’ll need the following ingredients to make one delightful loaf of this cake:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp orange zest (about 1 large orange)
- ½ cup orange juice (freshly squeezed preferred)
- ½ cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen cranberries (no need to thaw if frozen)
- 1 tbsp flour (to toss cranberries)
For the Optional Orange Glaze:
- ½ cup powdered sugar
- 1–2 tbsp orange juice (adjust for consistency)
- ½ tsp orange zest (optional, for extra punch)
Step-by-Step Directions & Preparation Method
Now that we have our ingredients ready, let’s get started with the preparation. This recipe is simple to follow, and you’ll have your Cranberry Orange Tea Cake baking in no time.
1. Preheat & Prep
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal of the cake after baking. This ensures that your cake won’t stick to the pan and will come out perfectly every time.
2. Mix Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps distribute the dry ingredients evenly, which ensures that your cake will rise beautifully and have a light, airy texture.
3. Cream Butter & Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This should take about 2–3 minutes. This step is key to achieving a tender crumb in the cake. Add the eggs one at a time, ensuring you mix well after each addition. Then, stir in the orange zest, orange juice, sour cream (or yogurt), and vanilla extract until the mixture is smooth.
4. Combine & Fold
Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in a dense cake. Once the batter is combined, toss the cranberries with 1 tablespoon of flour (this helps prevent them from sinking to the bottom of the cake) and gently fold them into the batter.
5. Bake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place the pan in the oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown on top and firm to the touch.
Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This cooling period ensures that the cake holds its shape and doesn’t fall apart.
6. Add Orange Glaze (Optional)
For an added burst of citrus flavor, you can make an orange glaze. Simply whisk together the powdered sugar and orange juice until smooth and pourable. Drizzle the glaze over the cooled cake and let it set for 10–15 minutes before slicing.
Serving Ideas
This Cranberry Orange Tea Cake is best served with a cup of your favorite tea. It pairs wonderfully with Earl Grey, green tea, or a creamy latte. For an extra touch, top each slice with a dollop of orange marmalade or a smear of mascarpone for a more indulgent treat. You could also enjoy it with a side of fresh berries or a light fruit salad.
Tips & Variations
Here are a few tips and variations to consider when making your Cranberry Orange Tea Cake:
- Cranberry Substitute: If cranberries aren’t in season, feel free to substitute them with blueberries, raspberries, or even chopped strawberries for a different flavor.
- Nutty Addition: For a nutty twist, add ½ cup of chopped pecans or walnuts to the batter. This will give the cake a delightful crunch.
- Mini Loaves or Muffins: If you prefer smaller portions, you can bake the batter in mini loaf pans or muffin tins. Bake for 20–25 minutes, checking with a toothpick for doneness.
- Holiday Touch: To give your cake a festive touch, add a hint of almond extract for an extra layer of flavor. You can also add cinnamon and nutmeg for a warm, spiced variation.
Frequently Asked Questions (FAQs) About Cranberry Orange Tea Cake
Can I make this cake ahead of time?
Yes! The Cranberry Orange Tea Cake keeps well for several days at room temperature when stored in an airtight container. You can also freeze it for up to 3 months. Simply wrap it tightly in plastic wrap and aluminum foil before freezing.
Can I use frozen cranberries?
Absolutely! If using frozen cranberries, there is no need to thaw them before adding them to the batter. Just toss them with a little flour to prevent them from sinking to the bottom during baking.
Can I substitute sour cream for Greek yogurt?
Yes, you can easily substitute Greek yogurt for sour cream. The cake will still have the same moist and tender texture. Choose plain Greek yogurt for the best results.
How do I know when the cake is done?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If it comes out with wet batter, bake for an additional 5-10 minutes and check again.
Conclusion: Cranberry Orange Tea Cake
The Cranberry Orange Tea Cake is a delightful and flavorful treat that’s perfect for any occasion. Its moist texture, zesty orange flavor, and tangy cranberries make it a standout dessert that’s sure to impress your family and friends. With its simple preparation and versatile variations, this cake will become a staple in your baking repertoire. Whether served with a hot cup of tea or enjoyed as an afternoon snack, this Cranberry Orange Tea Cake is sure to brighten your day with every bite.
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Cranberry Orange Tea Cake: A Perfect Blend of Tangy and Sweet
- Total Time: 1 hr
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
The Cranberry Orange Tea Cake is a type of quick bread, combining the tartness of fresh or frozen cranberries with the bright citrusy notes of orange. This moist, buttery cake is perfect for tea time or as a light dessert. It’s characterized by a delicate crumb and the lively flavors of the fruit, which make each slice a treat.
Ingredients
For the Cake:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp orange zest (about 1 large orange)
½ cup orange juice (freshly squeezed preferred)
½ cup sour cream or plain Greek yogurt
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries (no need to thaw if frozen)
1 tbsp flour (to toss cranberries)
For the Optional Orange Glaze:
½ cup powdered sugar
1–2 tbsp orange juice (adjust for consistency)
½ tsp orange zest (optional, for extra punch)
Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan or line with parchment for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Set aside.
3. Cream Butter & Sugar
In a large mixing bowl, beat butter and sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, beating well after each.
Mix in orange zest, orange juice, sour cream (or yogurt), and vanilla until smooth.
4. Combine & Fold
Gradually add the dry ingredients into the wet mixture and mix just until combined — do not overmix.
Toss cranberries with 1 tbsp flour (to prevent sinking) and gently fold them into the batter.
5. Bake
Pour batter into prepared loaf pan and smooth the top.
Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Add Orange Glaze (Optional but Delicious)
Whisk powdered sugar and orange juice until smooth and pourable.
Drizzle over cooled cake and let set for 10–15 minutes before slicing.
Notes
For extra flavor, drizzle a simple orange glaze over the cake once it has cooled, or serve with a dollop of whipped cream. This cake pairs wonderfully with a hot cup of tea or coffee for a cozy treat.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Cranberry Orange Tea Cake
