Holidays are busy times and baking times. What can you bake if you are short of time? Fresh Cranberry-Orange cake is one answer. No electric mixer is needed. To make the cake, you need a large bowl, whisk, measuring cup, and measuring spoons. I made this original recipe yesterday and had some for breakfast this morning. As I discovered, Fresh Cranberry-Orange cake and coffee are a tasty pair.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup granulated sugar (or ½ cup granulated sugar + ½ cup Splenda)
2 cups fresh cranberries, rinsed, drained, and halved
2 large eggs, room temperature
3 tablespoons light olive oil
1 ½ teaspoons orange extract
1 cup fresh orange juice
Directions
Coat a round, 10” non-stick baking pan with cooking spray.
In a large mixing bowl, whisk flour, baking powder, salt, and sugar together.
Stir cranberries into dry mixture. (This helps to prevent them from sinking.)
In a small mixing bowl, whisk eggs, olive oil, orange extract, and orange juice together.
Fold wet ingredients into dry ingredients.
Turn batter into prepared pan and bake for about 30 minutes, or until cake starts to pull away from pan. Cool.
Garnish with powdered sugar, whipped cream, or whipped topping. Makes 8 servings.