Orange-Cranberry Oat Cake - Magazine Prize Tested Winner

READY IN: 1hr 10mins




  • Cake preparation:
  • Preheat oven to 350 degrees.
  • Grease and flour tube or bundt pan; set aside.
  • In a bowl stir together flour, oats, baking powder, soda and salt.
  • In a large mixing bowl beat butter on medium mixer speed for 30 seconds.
  • Add 1 cup sugar; beat until combined.
  • Add eggs; beat until well combined.
  • Alternately add flour mixture and milk, beating on low speed after each addition until combined.
  • Toss chopped cranberries with 2 tablespoons sugar; fold into batter with orange peel, and orange extract (optional), and chopped nuts (optional).
  • Spoon batter into prepared pan; spread evenly.
  • Bake at 350 degrees for 45-55 minutes until wooden pick inserted near center comes out clean. (My cake was done in 50 minutes.) Cool in pan 10 minutes. Remove from pan ~ Cool on rack ~ while cake is hot, punch holes in cake with a toothpick and spoon 1/3 cup freshly squeezed orange juice over cake, if desired.
  • Drizzle orange glaze over completely cooled cake.
  • Orange Glaze preparation:
  • In small bowl combine 1 cup powdered sugar, finely shredded orange peel, and 2-3 teaspoons orange juice to make a drizzling consistency.
  • Makes 12 servings.