Cranberry Orange Swirl Dessert

# What You'll Need:

→ Cranberry Swirl

01 - 1 1/2 cups fresh or frozen cranberries

02 - 1/2 cup granulated sugar

03 - 2 tbsp orange juice

04 - 1 tsp finely grated orange zest

→ Orange Cake Batter

05 - 1 1/2 cups all-purpose flour

06 - 1 tsp baking powder

07 - 1/4 tsp baking soda

08 - 1/4 tsp 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 tsp vanilla extract

15 - 1 tbsp finely grated orange zest

→ Decoration (Optional)

16 - 1/4 cup powdered sugar

17 - Orange zest or sugared cranberries

# Directions:

01 - Preheat oven to 350°F. Grease and line the bottom of a 9-inch round cake pan with parchment paper.

02 - Combine cranberries, sugar, orange juice, and zest in a saucepan. Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until cranberries burst and mixture thickens. Remove from heat and cool slightly before pureeing or mashing until smooth.

03 - In a bowl, whisk together flour, baking powder, baking soda, and salt.

04 - Beat butter and sugar in a large bowl until light and fluffy, approximately 2 to 3 minutes. Add eggs one at a time, mixing well after each addition. Incorporate sour cream, orange juice, vanilla extract, and orange zest until fully combined.

05 - Gradually add the dry ingredients into the wet mixture, stirring gently until just incorporated to avoid overmixing.

06 - Pour half of the batter into the prepared pan and smooth the top. Spoon cranberry mixture over batter, then add the remaining batter. Dollop remaining cranberry mixture on top.

07 - Use a skewer or knife to gently swirl the cranberry and orange batters together in a spiral pattern without overmixing.

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 before transferring to a wire rack to cool completely.

10 - Dust with powdered sugar and garnish with additional orange zest or sugared cranberries before serving.

# Expert Advice:

01 -

The tanginess of fresh cranberries cuts through the cake's sweetness in the most elegant way, making every bite feel special and intentional
It's festive enough for holiday gatherings but simple enough that you won't spend all day in the kitchen
The orange brightens everything, adding a sophisticated twist that makes people ask for the recipe

02 -

Don't overmix the batter. I learned this the hard way when I got enthusiastic with my electric mixer and ended up with a dense, heavy cake. Gentle folding is your friend here.
Room temperature ingredients matter more than you might think. They cream together smoothly and incorporate evenly, which is the difference between silky cake and one with a gritty texture.
The cranberry swirl needs to cool slightly before layering. If it's too hot, it'll sink to the bottom and won't create those gorgeous swirls you're after.

03 -