Cranberry Orange Swirl (Printable version)

A festive dessert featuring a tangy-sweet swirl of cranberry and orange flavors.

# Ingredient List:

→ Cranberry Swirl

01 - 1 1/2 cups fresh or frozen cranberries
02 - 1/2 cup granulated sugar
03 - 2 tablespoons orange juice
04 - 1 teaspoon finely grated orange zest

→ Orange Cake Batter

05 - 1 1/2 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - 2 large eggs, room temperature
12 - 1/2 cup sour cream
13 - 1/4 cup fresh orange juice
14 - 1 teaspoon vanilla extract
15 - 1 tablespoon finely grated orange zest

→ Decoration (Optional)

16 - 1/4 cup powdered sugar
17 - Orange zest or sugared cranberries

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line the bottom of a 9-inch round cake pan with parchment paper.
02 - Combine cranberries, sugar, orange juice, and zest in a small saucepan. Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until cranberries burst and mixture thickens. Remove from heat and let cool slightly, then puree or mash until smooth.
03 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
04 - Beat butter and sugar in a large bowl until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing well after each addition. Beat in sour cream, orange juice, vanilla extract, and orange zest until fully incorporated.
05 - Gradually add dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
06 - Pour half of the batter into the prepared pan and smooth the surface. Spoon half of the cranberry mixture over the batter. Add the remaining batter on top, then dollop the remaining cranberry mixture over. Use a skewer or knife to gently swirl the batters together into a spiral pattern without overmixing.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
09 - Dust with powdered sugar and garnish with additional orange zest or sugared cranberries before serving, if desired.

# Expert Advice:

01 -
  • The tangy-sweet contrast of cranberry and bright orange is like a flavor conversation that just makes sense on your palate, especially when you want something festive but not overly heavy.
  • It's impressive enough to bring to a holiday gathering, yet forgiving enough that you won't stress yourself in the kitchen.
  • The visual swirl is pure magic—your guests will think you've been baking professionally when really, you've just learned a simple trick.
02 -
  • Don't overmix your batter once you add the dry ingredients—I learned this the hard way when my first cake came out dense and heavy. The moment you see the flour incorporate, stop mixing. Your cake will be significantly more tender.
  • Make sure both your eggs and sour cream are at room temperature. Cold ingredients don't emulsify well and can create a split or grainy batter. Take them out of the fridge 30 minutes before baking.
  • The swirl needs to be added while your batters are still at similar temperatures. If the cranberry mixture cools too much, it won't blend into the cake batter properly during the gentle swirl.
03 -
  • Keep your oven at the exact temperature by using an oven thermometer. Home ovens often run hot or cold, and even 25 degrees makes a difference in baking time.
  • Don't skip the parchment paper on the bottom of the pan. It guarantees you can turn the cake out without it sticking, and you'll have a perfectly flat bottom that looks professional.
  • If you want to make this ahead, bake it a day before and wrap it tightly once cooled. The cake actually improves as the flavors develop and the crumb becomes more moist from the swirl distributing its moisture.
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