# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
→ Wet Ingredients
05 - ½ cup unsalted butter, melted and slightly cooled
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 tablespoon orange zest
09 - ½ cup freshly squeezed orange juice
10 - 1 teaspoon vanilla extract
11 - ½ cup sour cream or plain yogurt
→ Fruit
12 - 1½ cups fresh or frozen cranberries
→ Drippy Glaze
13 - 1 cup powdered sugar, sifted
14 - 2-3 tablespoons orange juice
15 - 1 teaspoon orange zest
# Preparation Steps:
01 - Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking sheet or line it with parchment paper for easy removal.
02 - In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
03 - In a separate large bowl, whisk together the melted butter and granulated sugar until smooth. Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the orange zest, fresh orange juice, vanilla extract, and sour cream (or yogurt) until the mixture is uniform.
04 - Gradually add the dry ingredient mixture to the wet ingredient mixture, stirring gently until just combined. Be careful not to overmix the batter.
05 - Gently fold the cranberries into the batter, distributing them evenly throughout.
06 - Spread the batter evenly into the prepared baking sheet. Bake for approximately 28–32 minutes, or until a toothpick inserted into the center of the cake emerges clean and the edges are lightly golden brown.
07 - Allow the cake to cool in the baking sheet for 10 minutes before carefully transferring it to a wire rack to cool completely.
08 - For the glaze, whisk the sifted powdered sugar with 2-3 tablespoons of orange juice and 1 teaspoon of orange zest until you achieve a smooth, drippy consistency. Adjust with a touch more orange juice if the glaze is too thick.
09 - Generously drizzle the prepared glaze over the completely cooled cake, allowing it to cascade down the sides. Let the glaze set fully before slicing and serving.
