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Preheat your oven to 350°F. Melt the 1/2 cup of unsalted butter and pour it directly into the bottom of an 8x8-inch glass baking dish, ensuring the bottom is evenly coated.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk together the milk, large egg, and 1 tablespoon of orange zest until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are fine. Gently fold in the cranberries.

Carefully spoon the cranberry-orange batter over the melted butter in the baking dish. Using the back of a spoon or a knife, gently spread and lightly swirl the batter to cover the butter, allowing some of the cranberries to settle into the butter layer.

Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of orange juice, and 1/2 teaspoon of orange zest until smooth. Add more orange juice a few drops at a time if the glaze is too thick.

Once the cake is out of the oven, let it cool for 5-10 minutes. Generously drizzle the orange glaze over the warm dump cake. Serve warm.


Preheat your oven to 350°F. Melt the 1/2 cup of unsalted butter and pour it directly into the bottom of an 8x8-inch glass baking dish, ensuring the bottom is evenly coated.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk together the milk, large egg, and 1 tablespoon of orange zest until well combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are fine. Gently fold in the cranberries.

Carefully spoon the cranberry-orange batter over the melted butter in the baking dish. Using the back of a spoon or a knife, gently spread and lightly swirl the batter to cover the butter, allowing some of the cranberries to settle into the butter layer.

Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of orange juice, and 1/2 teaspoon of orange zest until smooth. Add more orange juice a few drops at a time if the glaze is too thick.

Once the cake is out of the oven, let it cool for 5-10 minutes. Generously drizzle the orange glaze over the warm dump cake. Serve warm.
