Carol Konyha’s Cranberry Orange Cake

Yesterday we chatted with Carol Konyha, freelance dessert designer. Carol’s Hungarian roots and fondness for butter and sour cream drive her approach to baking. Her keen senses and skill with her hands produce desserts as pretty to look at as they are to devour. Best of all, Carol’s baked goods are always moist with an airy crumb.Today, Carol shares a recipe for her Cranberry Orange Cake.

follow the jump for recipe

Cranberry Orange Cake

Ingredients: ¼ cup butter

1 and 1/2 cups granulated sugar

1 large egg

1/3 cup frozen concentrated orange juice + water to make ¾ cup liquid

2 cups all purpose flour

1 and 1/2 teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon salt

grated zest from 1 orange

1 and ½ cups cranberries, fresh or frozen

½ cup walnuts, chopped

Preheat oven to 350 F Grease a bundt pan or a 9X5X3 inch loaf pan.

In a mixing bowl, beat butter, sugar and egg until smooth.

Stir in ¾ cups orange juice (or 1/3 cup oj concentrate +water to make ¾ cup).

In a separate bowl, mix flour, baking powder, baking soda, and salt.

Add orange zest, cranberries and walnuts.

Stir to combine.

Add dry ingredients to butter-sugar-egg-juice mixture.

Stir until flour is incorporated and batter forms.

Pour batter into prepared pan.

Bake for one hour (test doneness with a toothpick or cake tester).

Cool in pan for 10 minutes.

Remove from pan and cool on baking rack.

Optional-glaze with cream cheese glaze or sprinkle with powdered sugar.

Wrap in plastic wrap to store.