Cranberry Orange Swirl Dessert (Printable)

A colorful swirl featuring tangy cranberries and bright orange, creating a moist, flavorful holiday dessert.

# What You Need:

→ 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:

01 - Preheat the oven to 350°F. Grease and line the bottom of a 9-inch round cake pan with parchment paper.
02 - In a small saucepan, combine cranberries, sugar, orange juice, and zest. Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until the cranberries burst and the 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 - In a large bowl, beat butter and sugar until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing thoroughly after each. Beat in sour cream, orange juice, vanilla extract, and orange zest until combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until incorporated without overmixing.
06 - Pour half of the cake batter into the prepared pan and smooth the surface. Drop spoonfuls of the cranberry mixture over the batter. Add the remaining batter followed by dollops of the remaining cranberry swirl on top.
07 - Gently swirl the cranberry and orange batters together using a skewer or knife in a spiral pattern, taking care not to overmix.
08 - Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Dust with powdered sugar and garnish with extra orange zest or sugared cranberries before serving.

# Expert Advice:

01 -
  • The tartness of fresh cranberries plays perfectly against the tender, citrusy cake—it's that balance that keeps you reaching for another slice
  • Medium difficulty means you'll feel genuinely proud when you pull it from the oven, but it won't frustrate you in the kitchen
  • It's naturally vegetarian and makes your whole house smell like the holidays, even if it's just a regular Tuesday
  • The dramatic swirl pattern looks restaurant-worthy but comes together with surprising ease
02 -
  • The cranberry mixture must cool before you use it, otherwise it'll melt right through your batter and you'll lose that beautiful swirl pattern—I learned this the hard way the first time I made it
  • Room temperature ingredients are non-negotiable here; cold eggs and sour cream won't blend smoothly into the batter, and you'll end up with a dense, separated texture instead of that cloud-like crumb
  • Resist the urge to swirl too much; gentle is elegant, and overmixing at this stage will incorporate the cranberry all the way through instead of creating distinct ribbons
  • Don't skip the parchment paper—it's the difference between a cake that slides out perfectly and one that tears at the edges
03 -
  • Fresh is always better than bottled when it comes to citrus juice and zest—squeeze your oranges right before you use them, and zest them fresh; the oils in the skin are where all the flavor lives
  • If your kitchen is warm, chill your mixing bowl and beaters before creaming the butter and sugar; cold bowls help the mixture get fluffier and incorporate more air
  • Make the cranberry mixture the day before if you're baking ahead; it keeps perfectly in the refrigerator and the flavors actually deepen and mature overnight
  • A cake tester or long wooden skewer is your secret weapon for knowing exactly when the cake is done without overbaking
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