Sunday, November 23, 2014

Cranberry Orange Layer Cake

Yield:  triple-layer, 8" round cake or approximately 24-30 cupcakes

  • 1 c sugar, granulated
  • ⅓ c orange juice, fresh squeezed 
  • 1 c buttermilk
  • 2 eggs, large
  • ¾ c vegetable oil
  • 1 t. vanilla extract
  • 1½ c fresh cranberries
  • 1 T orange zest
  • 2⅓ c all-purpose flour
  • 1 t. baking soda
  • 1 t. baking powder  
  • ¼ t. salt   

  1. Preheat oven to 350°F.  Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners.
  2. Combine dry ingredients (flour, baking soda, powder, salt) in medium bowl; set aside.
  3. In large mixing bowl, beat together: sugar, orange juice, buttermilk, eggs, oil, and vanilla. 
  4. Hand stir in dry ingredients until barely smooth (do not overwork the batter). 
  5. Fold in cranberries and orange zest.
  6. Divide evenly among 8" rounds or fill cupcake tin 3/4 full.
  7. Bake cakes approx. 40 minutes; bake cupcakes approx. 33-35 minutes.
  8. Cool cake rounds for 10 minutes before removing cake to cooling rack; remove cupcakes after allowing to cool 4-5 minutes.
  9. Batter has a slight rise.
  10. Frost when completely cool. Buttercream suggestions: Vanilla or Cream Cheese Buttercream...with just a hint of Orange.  Recommended: Orange Cream Cheese Buttercream

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