Orange Cranberry Cake

Ingredients – Cream

  • 1 large orange (juice and zest completely, set aside portions for the topping)
  • ½ cup camelina oil
  • 1 cup brown sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • ½ of the orange zest
  • orange juice (leftover from topping amount)
  • 1 cup buttermilk

Ingredients – Dry

  • 2 cup all purpose flour, sifted
  • 1 tsp baking powder, sifted
  • ½  tsp baking soda, sifted
  • ½  tsp salt, sifted
  • 1 ½ – 2 cup cranberries (fresh or frozen)

Ingredients – Topping

  • ½ cup white sugar
  • 2 tbsp orange juice
  • remaining ½ of orange zest
  • 1 tbsp vanilla

Slowly mix together the cream and dry ingredients until well incorporated, then add in the cranberries. Pour the batter into a 9″x13″ greased baking pan and bake at 350°F until desired doneness. Prepare your topping while the cake bakes.

While the cake is still hot, drizzle on the topping.

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