# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup sour cream or plain Greek yogurt
09 - 1/4 cup whole milk
10 - 1 tablespoon orange zest
11 - 1/4 cup fresh orange juice
12 - 1 teaspoon pure vanilla extract
→ Add-Ins
13 - 1 cup fresh or frozen cranberries
14 - 1/3 cup chopped walnuts or pecans (optional)
→ Drippy Orange Glaze
15 - 1 cup powdered sugar, sifted
16 - 2–3 tablespoons fresh orange juice
17 - 1/2 teaspoon orange zest
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar together with an electric mixer until light and fluffy, approximately 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in sour cream (or yogurt), milk, orange zest, orange juice, and vanilla until the mixture is smooth.
05 - Gradually add the dry ingredients to the wet mixture, blending until just combined.
06 - Gently fold in the cranberries and nuts, if using.
07 - Pour the batter into the prepared pan and smooth the top evenly.
08 - Bake for 32–36 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
09 - Allow the cake to cool in the pan for 10 minutes. Then, carefully lift it out onto a wire rack and let it cool completely.
10 - For the glaze, whisk powdered sugar with orange juice and zest until smooth and drippy. Drizzle generously over the cooled cake before slicing.
