Ingredients:

  • 250g all-purpose flour
  • 200g granulated sugar
  • 240g full fat sour cream
  • 115g unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 tablespoons orange zest
  • 10g baking powder
  • 3g fine sea salt
  • 5ml vanilla extract
  • 225g fresh cranberries
  • 1 tablespoon all-purpose flour (for coating berries)
  • 120g powdered sugar
  • 3 tablespoons fresh orange juice

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Combine granulated sugar and orange zest in a large mixing bowl. Use your fingertips to rub the zest into the sugar until fragrant and moist.
  3. Add the softened butter to the citrus sugar and cream together using an electric mixer until the mixture is pale and fluffy, approximately 3 minutes.
  4. Beat in the eggs one at a time, followed by the vanilla extract and sour cream, mixing until fully emulsified.
  5. Whisk together the 250g flour, baking powder, and salt. Gradually fold the dry ingredients into the wet batter until just combined.
  6. Toss the cranberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the thick batter.
  7. Spread the batter into the prepared pan and bake for 45 minutes, or until a skewer inserted into the center comes out clean.
  8. Whisk powdered sugar and orange juice together to create a glaze. Drizzle over the cake once it has cooled slightly.