Cranberry Orange Swirl Cake

# Ingredients:

→ Cranberry Swirl

01 - 1.5 cups fresh or frozen cranberries

02 - 0.5 cup granulated sugar

03 - 2 tablespoons water

04 - 0.5 teaspoon orange zest (preferably organic)

→ Orange Swirl

05 - 0.75 cup freshly squeezed orange juice

06 - 0.5 cup granulated sugar

07 - 1 tablespoon orange zest (preferably organic)

08 - 1 tablespoon cornstarch

→ Cake Batter

09 - 2 cups all-purpose flour

10 - 1.5 teaspoons baking powder

11 - 0.5 teaspoon baking soda

12 - 0.5 teaspoon fine sea salt

13 - 0.5 cup unsalted butter, softened

14 - 1 cup granulated sugar

15 - 2 large eggs, room temperature

16 - 1 teaspoon pure vanilla extract

17 - 1 cup whole milk, room temperature

# Directions:

01 - Combine cranberries, sugar, and water in a small saucepan over medium heat. Simmer gently for 7 to 10 minutes, mashing berries until thick and jam-like. Stir in orange zest and cook another 3 to 5 minutes until the mixture is glossy and deep red. Remove from heat and cool to room temperature.

02 - Whisk orange juice, sugar, orange zest, and cornstarch in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until thickened to a curd-like consistency, about 2 to 4 minutes. Remove from heat and cool completely.

03 - Preheat oven to 350°F. Grease and line a 9-inch loaf pan with parchment paper. Whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, beat butter and sugar until pale and fluffy. Add eggs one at a time, mixing well. Stir in vanilla. Alternate adding flour mixture and milk in three additions, starting and ending with flour, mixing just until combined.

04 - Spoon one-third of the batter into the pan and smooth. Dollop half the cranberry and orange swirls alternately over batter. Create a loose spiral with a skewer, avoiding overmixing. Repeat with second third of batter and remaining swirls, ending with remaining batter. Gently swirl the top layer for a marbled effect.

05 - Bake for 50 to 60 minutes until a toothpick inserted near the center comes out clean or with moist crumbs. Tent with foil after 35 minutes if browning too quickly. The cake should have a golden top and edges pulled slightly from the pan.

06 - Cool cake in pan on a wire rack for 15 minutes. Use parchment overhang to lift cake from pan and cool completely before slicing. Cut with a sharp serrated knife for clean slices.

# Expert Tips:

01 -

The moment you slice into this cake and reveal those perfect red and orange spirals, you'll understand why people literally stop mid-conversation to admire it—it's the kind of dessert that makes you feel like you've done something special.
It tastes like the best parts of the holidays: tart cranberries, sunny citrus, and a tender vanilla cake that's neither dry nor dense, all in one slice.
Once you master the swirling technique, you'll realize it's actually easier than it looks, and you'll start inventing your own flavor combinations.

02 -

Never swirl warm fruit purees into your batter—they'll bleed and muddy the colors before they even have a chance to set. Always let both swirls cool completely to room temperature before using them.
Undercooking the cranberry and orange swirls is the most common mistake I see; they need to be thick enough to hold their shape, not runny like fruit juice. If your swirl is too thin, it'll seep into the cake and create a soggy bottom layer instead of distinct ribbons.
The batter must be mixed on low speed after the flour is added, and only until the flour disappears—this is what keeps the cake tender. Every extra revolution of the mixer toughens it slightly.
Room temperature eggs and milk aren't just a nice-to-have; they're essential for proper emulsification, which creates that light, fluffy crumb you're after.

03 -