Orange Butter Cake with Cranberry Curd
Indulge in a Citrus Delight
If you’re looking to create a cake that’s as delicious as it is stunning, the Orange Butter Cake with Cranberry Curd should be at the top of your list. This recipe combines the zesty brightness of orange with the tartness of cranberry, creating a harmonious blend of flavors that’s perfect for any occasion. Whether you’re hosting a festive gathering, celebrating a birthday, or simply indulging on a cozy weekend afternoon, this cake is sure to impress. I remember the first time I baked it for a family gathering; the mix of colors and flavors was a showstopper and the scent wafting through the kitchen was simply heavenly.
What Makes This Recipe Special
There are plenty of reasons to love this delightfully decadent cake. First and foremost, the combination of the tangy cranberry curd and the moist orange butter cake is a match made in dessert heaven. The cake is dense yet tender, and the cranberry curd adds a surprising pop of flavor that cuts through the richness. Perfect for holidays, brunches, or a simply sweet treat with afternoon tea, this cake fits any occasion.
"The first bite of this Orange Butter Cake with Cranberry Curd left my taste buds dancing! It’s the perfect balance of sweetness and tang. Definitely my new favorite!"
Preparing Orange Butter Cake with Cranberry Curd
This cake-making journey involves creating a cranberry curd, preparing a rich butter cake, and assembling it all into a glorious treat. You’ll start by crafting the cranberry curd, then move on to baking the orange butter cake, and finally, bringing everything together. Enjoy the process; each step is a chance to make something truly special!
What You’ll Need
To successfully create your Orange Butter Cake with Cranberry Curd, gather the following ingredients:
- 12 ounces fresh or frozen cranberries
- 1 1/4 cup (250 grams) white granulated sugar (divided)
- 1/4 cup fresh squeezed orange juice (plus an additional 1/4 cup for the cake)
- 1/4 cup water
- 2 teaspoons orange zest (from one large orange)
- 1/4 teaspoon kosher salt
- 2 whole eggs (100 grams each)
- 2 egg yolks (40 grams each)
- For the butter cake: 8 tablespoons (113 grams) unsalted butter at room temperature
- 1 tablespoon (14 grams) melted unsalted butter
- 1 tablespoon all-purpose flour
- 2 cups (400 grams) granulated sugar
- 3 cups (342 grams) cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt for the cake
- 1 cup buttermilk
- 16 tablespoons (227 grams) unsalted butter at room temperature
- 5 large eggs (250 grams)
- 4 large egg whites (120 grams)
- 1 cup (200 grams) white granulated sugar
- 1/8 teaspoon kosher salt
- 2 cups (454 grams) unsalted butter (room temperature 68-70 degrees F)
- 2 teaspoons vanilla bean paste
You might have some of these staples on hand but do ensure to grab everything else before you begin. For a twist, feel free to explore substitutions, such as using lemon juice for a different citrus flair.
Directions to Follow
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Prepare the Cranberry Curd: In a saucepan, combine cranberries, 1 cup sugar, orange juice, water, zest, and salt. Bring to a simmer, mashing the berries until they burst. Strain this mixture through a sieve into a bowl, discarding the solids.
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Thicken the Curd: In a separate bowl, whisk together the eggs and egg yolks, then gradually pour the warm cranberry mixture into the eggs, stirring continuously. Return it to the saucepan and cook over low heat until thickened. Once thick, remove from heat and add butter and flour, whisking until smooth. Cool completely.
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Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour your cake pans. In a large bowl, beat together the unsalted butter and 2 cups sugar until light and fluffy. Add in eggs, buttermilk, orange juice, and vanilla, mixing until well combined.
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Combine Dry Ingredients: In another bowl, whisk together cake flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
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Bake the Cake: Pour the batter evenly into prepared pans and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing.
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Assemble the Cake: Once cooled, spread the cranberry curd between the layers of cake and frost with a vanilla Swiss meringue buttercream.
Best Ways to Enjoy It
When it comes to serving this delightful cake, you can get creative! A dusting of powdered sugar and a sprig of mint can elevate the presentation. Pair this cake with a dollop of whipped cream, a scoop of vanilla ice cream, or serve it alongside a fruity sorbet for a refreshing contrast. It also pairs wonderfully with a cup of herbal tea or a glass of sparkling wine.
Keeping Leftovers Fresh
To ensure that your Orange Butter Cake with Cranberry Curd stays fresh, store any leftovers in an airtight container in the refrigerator. This cake can be kept for about 3-4 days. If you want to extend its life, consider freezing slices wrapped in plastic wrap followed by foil; they can last up to 2 months when frozen.
Pro Chef Tips
- Room Temperature Ingredients: For the best texture, make sure your butter and eggs are at room temperature before beginning. This helps create a smooth batter that rises beautifully.
- Zest with Caution: When zesting your orange, be careful to avoid the bitter white pith. Only the colored part of the skin adds that delightful citrus aroma and flavor.
- Test for Doneness: Invest in a toothpick test! Baking times can vary based on your oven, so start checking a bit early to avoid overbaking.
Creative Twists
Feel free to experiment with this recipe! You might try adding chocolate chips or nuts to the batter for added texture or substituting the cranberry curd with a raspberry or lemon curd for a different tangy experience. You could even drizzle a citrus glaze over the top for an extra touch.
Your Questions Answered
- What is the prep time for this recipe? Generally, allowing around 30 minutes for prep and 1-1.5 hours for baking and cooling is ideal.
- Can I substitute the eggs? While eggs are crucial for texture and structure, you can try using flax eggs or applesauce for an egg-free version.
- How long can I store the cranberry curd? The cranberry curd can be stored in the refrigerator for about one week, or you can freeze it for later use.
This Orange Butter Cake with Cranberry Curd isn’t just a dessert; it’s a delightful experience. With every slice, you enjoy the harmonious blend of flavors—each layer telling a sweet and tangy story. Happy baking!
Orange Butter Cake with Cranberry Curd
Ingredients
Method
- In a saucepan, combine cranberries, 1 cup sugar, orange juice, water, zest, and salt. Bring to a simmer, mashing the berries until they burst. Strain this mixture through a sieve into a bowl, discarding the solids.
- In a separate bowl, whisk together the eggs and egg yolks, then gradually pour the warm cranberry mixture into the eggs, stirring continuously. Return it to the saucepan and cook over low heat until thickened. Once thick, remove from heat and add butter and flour, whisking until smooth. Cool completely.
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans. In a large bowl, beat together the unsalted butter and 2 cups sugar until light and fluffy. Add in eggs, buttermilk, orange juice, and vanilla, mixing until well combined.
- In another bowl, whisk together cake flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
- Pour the batter evenly into prepared pans and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing.
- Once cooled, spread the cranberry curd between the layers of cake and frost with a vanilla Swiss meringue buttercream.
