Orange-Cranberry Oat Cake - Magazine Prize Tested Winner Recipe

Name: Orange-Cranberry Oat Cake - Magazine Prize Tested Winner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 2 1/4 cups all-purpose flour; 1 1/2 cups rolled oats; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup butter (softened); 1 cup sugar; 3 eggs; 1 cup milk; 2 cups fresh cranberries (chopped); 2 tablespoons sugar; 2 teaspoons orange peel (finely shredded); 1 teaspoon orange extract (optional); 1/2 - 3/4 cup nuts (toasted, then chopped) (optional); 1/3 cup orange juice (freshly squeezed ) (optional); Orange Glaze; 1 cup powdered sugar; 1/2 teaspoon orange peel (finely shredded); 2 -3 teaspoons orange juice

Servings: persons

Cake
2 1/4 cups all-purpose flour
1 1/2 cups rolled oats
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter (softened)
1 cup sugar
3 eggs
1 cup milk
2 cups fresh cranberries (chopped)
2 tablespoons sugar
2 teaspoons orange peel (finely shredded)
1 teaspoon orange extract (optional)
1/2 - 3/4 cup nuts (toasted, then chopped) (optional)
1/3 cup orange juice (freshly squeezed ) (optional)
Orange Glaze
1 cup powdered sugar
1/2 teaspoon orange peel (finely shredded)
2 -3 teaspoons orange juice

1
Cake preparation:
2
Preheat oven to 350 degrees.
3
Grease and flour tube or bundt pan; set aside.
4
In a bowl stir together flour, oats, baking powder, soda and salt.
5
In a large mixing bowl beat butter on medium mixer speed for 30 seconds.
6
Add 1 cup sugar; beat until combined.
7
Add eggs; beat until well combined.
8
Alternately add flour mixture and milk, beating on low speed after each addition until combined.
9
Toss chopped cranberries with 2 tablespoons sugar; fold into batter with orange peel, and orange extract (optional), and chopped nuts (optional).
10
Spoon batter into prepared pan; spread evenly.
11
Bake at 350 degrees for 45-55 minutes until wooden pick inserted near center comes out clean. (My cake was done in 50 minutes.) Cool in pan 10 minutes. Remove from pan ~ Cool on rack ~ while cake is hot, punch holes in cake with a toothpick and spoon 1/3 cup freshly squeezed orange juice over cake, if desired.
12
Drizzle orange glaze over completely cooled cake.
13
Orange Glaze preparation:
14
In small bowl combine 1 cup powdered sugar, finely shredded orange peel, and 2-3 teaspoons orange juice to make a drizzling consistency.

1204

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cake, 2 1/4 cups all-purpose flour, 1 1/2 cups rolled oats, 1 tablespoon baking powder, and more.

Yes, Orange-Cranberry Oat Cake - Magazine Prize Tested Winner falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange-Cranberry Oat Cake - Magazine Prize Tested Winner

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