# What You'll Need:
→ Cranberry Swirl
01 - 1 1/2 cups fresh or frozen cranberries
02 - 1/2 cup granulated sugar
03 - 2 tablespoons orange juice
04 - 1 teaspoon finely grated orange zest
→ Orange Cake Batter
05 - 1 1/2 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/4 teaspoon baking soda
08 - 1/4 teaspoon 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 teaspoon vanilla extract
15 - 1 tablespoon 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 small saucepan. Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until cranberries burst and mixture thickens. Remove from heat and cool slightly. Puree or mash until smooth.
03 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
04 - Beat butter and sugar until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, beating well after each addition. Mix in sour cream, orange juice, vanilla, and orange zest until combined.
05 - Gradually add dry ingredients into wet mixture, stirring just until incorporated. Avoid overmixing.
06 - Pour half the batter into the prepared pan and smooth the surface. Spoon half of the cranberry mixture over batter. Add remaining batter, then dollop remaining cranberry mixture on top.
07 - Use a skewer or knife to gently swirl the cranberry and orange batters into a spiral pattern, careful not to overmix.
08 - Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
09 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Dust with powdered sugar and garnish with extra orange zest or sugared cranberries before serving.
