1tablespoonorange zest (from about 1 large navel orange)
½teaspoonvanilla extract
1 ½cupsall-purpose flour
1teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonfine sea salt
½cup1 stick unsalted butter, room temperature
1cupsugar
1large egg
2large egg whites
1cupfresh cranberries*
Orange Frosting
1 cup(2 sticks) unsalted butter, room temperature
3cupsconfectioners’ sugar, sifted
1tspheavy cream
1tbsporange zest (about 1 large navel orange)
2tbspfreshly squeezed orange juice
⅛tspvanilla extract
Fine sea salt
Instructions
Preheat the oven to 325°F and grease two 6-inch round cake pans.
In a small sauce pan over medium-low heat, whisk together the milk and zest. Heat until small bubbles form along the rim, but do not let boil. Transfer to a glass measuring cup to cool to lukewarm, about 5 minutes. Stir in the vanilla.
In a small bowl, whisk together the flour, baking powder, soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until pale and fluffy. Lower the speed to medium-low and add the egg and egg whites one at a time, scraping down the bowl as necessary.
Lower the mixer to low and stir in half of the flour mixture until combined. Add the lukewarm milk mixture and stir until mostly combined. Scrap down the sides, if necessary, and add the remaining flour mixture. Stir until just combined.
In a small bowl, sprinkle 1 tablespoon of flour over the cranberries. Toss until cranberries are coated. Fold the floured cranberries into the batter and discard any unused flour.
Fill each of the prepared cake pans half way. Bake for 38 – 40 minutes, until a toothpick inserted comes out clean. Let cool completely in pans on a cooling rack, about 1 hour.
Run an offset spatula or thin knife along the side of the cake and release. Frost as desired with Orange Frosting.
Orange Frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until pale and creamy. Reduce speed to medium-low and slowly add the sugar. Beat until combined, scraping down the sides as necessary. Add the cream, zest, juice, and vanilla. Beat until smooth and a spreadable consistency. Add salt, if needed and to taste.