JENNA KATE AT HOME
My mother-in-law first introduced me to this cake over Thanksgiving and it was an instant favorite among our entire family. Even my toddler went nuts for it!
The cake is similar in texture to a pound cake – moist yet a little dense. I love how the fresh cranberries taste in this, and I wouldn’t recommend replacing them with dried ones.
The cream cheese allows the cake to stay perfectly moist and the cranberries and orange zest add the perfect zing. I dare you to take a bite of this and not go back for seconds (and thirds, and fourths!!).
I decided to pair mine with some freshly sugared cranberries which are an amazing addition to any cake. If you’ve never had them before you’re in for a treat.
If you would prefer to keep this as a breakfast or coffee cake, simply omit the glaze for a less-sweet version. It’s delicious either way, but I’m always partial to a glaze on any cake!
unsalted butter cream cheese cups sugar eggs & oranges vanilla extract all purpose flour baking powder salt, & fresh cranberries
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