Orange Cranberry Cake With Cream Cheese Frosting

A lot of people think that cranberries are only used around the holidays. I think cranberries should be used year round and this cake is one of the reasons. Nothing goes together better than oranges and cranberry, It has a fantastic aroma and great flavor, everyone loves it! Before I get started let me say that this is not my recipe, it belongs to Gemma Stafford at Bigger Bolder Baking, if you get a chance, visit her site. Also, the recipe is meant for a 9x13 pan, I use two 9 inch round pans and the frosting recipe is mine. I used it so I would have enough to use as a filling between the two layers, you can find the original frosting recipe on the Bigger Bolder Baking website.

For the cake you are going to need

2 1/2 cups of cake flour ( I did not have cake flour so I measured out 2 1/2 cups of all purpose flour then removed 1/3 cup and replaced with 1/3 cup of cornstarch.

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup unsalted butter , softened to room temperature

1 1/2 cups granulated sugar

2 teaspoons vanilla extract

4 large egg whites

1/2 cup sour cream

1/3 cup milk

2 cups chopped fresh cranberries ( you can use frozen but do not thaw them )

2 teaspoons flour

3 tablespoons orange zest

1/2 cup fresh squeezed orange juice

For the cream cheese frosting

8 oz. cream cheese, softened

1/2 cup unsalted butter, softened

2 tablespoons heavy cream (you can replace with milk)

2 1/2 cups powder sugar, sifted

1-2 tablespoons orange zest

For the sugared cranberries

1 1/2 cups granulated sugar

1/2 cup water

6 oz. fresh cranberries

To make the sugared cranberries dissolve 1/2 cup granulated sugar in 1/2 cup water over medium low heat. When the sugar is completely dissolved add the cranberries, stir to make sure all of the cranberries are coated with the syrup. Remove the cranberries from the pan with a slotted spoon and transfer to a wire rack to cool. After an hour or so roll the cranberries in the remaining 1 cup of sugar then transfer back to the wire rack to dry. I will say that I usually don't make the sugared cranberries , I did it here because it is part of the recipe and it pretties up the cake.

Line the bottom of a 9×13 inch cake pan with parchment paper, and grease the sides of the pan with cooking spray ( I used two 9" round pans)

In a large bowl sift together the flour, baking powder, baking soda and salt , make sure there are no lumps in the flour.

set aside

Using a stand mixer or hand-held electric mixer, beat together the butter and sugar on medium speed until fluffy and no lumps remain (about 1-2 minutes).

add in the egg whites and vanilla , continue beating until combined then turn the mixer to low and add in the milk and sour cream.

With the mixer on low speed beat in the flour mixture being very careful not to over mix the batter.

scrape down the sides of the bowl with a large rubber spatula.

in a separate bowl toss the chopped cranberries with 2 teaspoons of flour.

Carefully stir the chopped cranberries, orange zest and orange juice into cake batter using your large rubber spatula or wooden spoon then pour the batter into your prepared pan(s) and smooth the top with your spatula

Bake for 25-30 minutes or until an inserted toothpick comes out clean and the edges of the cake are pulling away from the sides of the pan.

Allow to completely cool before frosting.

Using a stand mixer or hand-held electric mixer, beat the cream cheese and butter on medium speed until softened and smooth.

Turn down the mixer to low speed and careful beat in the powdered sugar about 1/2 cup at a time.

Add in the heavy cream and mix. ( this is also where I normally add in the orange zest )

You can frost it in the pan and serve it from there or you can invert it from the cake pan and place on a cake board.

Frost the cake with the cream cheese frosting using a flat-edge knife or offset spatula

Slice into 12-15 pieces, and place a few sugared cranberries on the top of each piece, and sprinkle with additional orange zest. If you use round pans like I did just place the cranberries where you like then slice and eat. I hope you enjoy it as much as we do.