Spiced Orange and Cranberry Snacking Cake

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Ingredients

1 1⁄2 cups cake flour		1⁄4 cup orange juice
1 teaspoon baking powder		1 teaspoon pure vanilla extract
1⁄2 teaspoon baking soda		1⁄2 cup (1 stick) unsalted butter, softened
1⁄4 teaspoon salt		3⁄4 cup sugar
1⁄4 teaspoon ground cloves		1 tablespoon grated orange zest
1⁄2 cup sour cream		1 cup dried sweetened cranberries
2 large eggs

Prep: 15 min Total: 60 min

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1
Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra. Combine the flour, baking powder, baking soda, salt, and cloves in a medium mixing bowl. Combine the sour cream, eggs, orange juice, and vanilla in a large glass measuring cup and lightly beat.
2
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Stir in the orange zest.
3
With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
4
Turn the mixer to low speed and add the flour mixture, 1⁄2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed. Stir in the cranberries.
5
Bake until the cake is golden and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up again to cool completely. Cut into 9 squares and serve.
6
Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

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