Orange 🍊Cake

Orange cake with cranberries

The collaboration of oranges and tutti frutti creates a delightful alliance, resulting in scrumptious cakes that I frequently whip up, especially during the season when we are blessed with an abundance of juicy oranges. This cake boasts a delightful orange flavor, generously studded with tutti frutti, offering a moist texture without being overly sweet. Each slice provides a burst of fruity goodness, making it a true pleasure to indulge in. Whether paired with morning coffee or enjoyed during an evening tea break, this cake is a flavorful treat. If you're seeking a delightful medley of textures and flavors, give this cake a try – you won't be disappointed. Additionally, I've crafted some cupcakes, perfect for inclusion in the school snack box.

Here I have showcased both varieties of cakes, one using cranberries and baked in a Bundt pan, and the other in a round small cake tin with tutti frutti.

Ingredients:

1  1/2 cups + 1 tbsp all purpose flour.(  the 1 tbsp is for for dusting pan )
1 cup granulated sugar
1/2  tbsp baking powder
1/2 tsp baking soda
Pinch of salt.
1/2  cup buttermilk
1/3 cup oil
1/2 cup freshly squeezed orange juice.
1 tbsp orange zest
1 tsp vanilla extract
3/4  cup whisked yogurt
1/2 cup tutti fruti

Method

Preheat oven to  180 degrees C 
Grease a cake pan or a suitable cake tin or tray and dust with 1 tbsp all purpose flour.
Tap out excess flour.
In a bowl first sift all the dry ingredients.
In another bowl mix  all the wet ingredients , keeping aside some buttermilk or whisked yogurt for the last step while getting the right batter consistency. So do not add all the yogurt in one go..including the tutti fruti

Now add the wet ingredients to the dry and fold well taking care not to over mix. Add the tutti fruti keeping aside some for garnishing . Add some more buttermilk or yogurt to get the batter to a thick but pouring consistency. Batter must not be clumpy.
Pour batter into the cake pan and bake till a skewer comes clean when inserted.. it may take around 45 minutes.
Run a knife around the edges of the cake to loosen.
Take a plate and place the pan on it, turn upside down immediately. 

Cool the cake after easing out of the cake pan completely on a wire rack.