Description
A delightful dessert that captures the essence of fall with a perfect blend of pumpkin, cranberries, and a refreshing orange glaze.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 5 g (1 teaspoon) baking powder
- 5 g (1 teaspoon) baking soda
- 3 g (1/2 teaspoon) salt
- 3 g (1 teaspoon) ground cinnamon
- 1 g (1/2 teaspoon) ground nutmeg
- 1 g (1/2 teaspoon) ground ginger
- 115 g (1/2 cup) unsalted butter, softened
- 200 g (1 cup, packed) brown sugar
- 2 large eggs
- 240 g (1 cup) pumpkin purée
- 120 g (1/2 cup) plain yogurt or sour cream
- 5 ml (1 teaspoon) vanilla extract
- 100 g (1 cup) fresh or dried cranberries
- Zest of 1 medium orange
For the Orange Glaze, you will need:
- 120 g (1 cup) powdered sugar
- 30–45 ml (2–3 tablespoons) fresh orange juice
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 23 cm (9-inch) round cake pan by greasing it and dusting it with flour.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin purée, yogurt or sour cream, vanilla extract, and orange zest.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Fold in the cranberries.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the orange glaze by whisking together powdered sugar and fresh orange juice until smooth.
- Once the cake is baked, let it cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Drizzle the orange glaze over the top before serving.
Notes
- For a richer flavor, consider toasting nuts before adding them to the batter.
- You can use either fresh or dried cranberries based on your preference.
- This cake can be made ahead of time and stored in the fridge or frozen for later use.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Cake, Cranberry Cake, Orange Glaze, Fall Dessert