Why Make This Recipe
Cranberry Cake is an excellent choice for any occasion. It combines the sweetness of cake with the tartness of cranberries, making it a delightful dessert. Whether you’re hosting a family gathering, celebrating a holiday, or just want to treat yourself, this cake is sure to impress. It’s simple to make, yet offers a beautiful presentation and delicious flavor, making it a favorite among many.
How to Make Cranberry Cake
Ingredients:
- 3 large eggs, room temperature
- 2 ¼ cups granulated sugar
- ¾ cup unsalted butter, very soft and room temperature (plus additional for greasing the baking dish)
- ¼ cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 12 ounces fresh whole cranberries
- 1 tablespoon all-purpose flour (to coat cranberries)
Directions:
- Preheat your oven to 350°F. Lightly butter a 9×13 inch glass baking dish to prevent sticking and set aside.
- In a large bowl, use a handheld mixer on medium-high speed to beat the eggs and granulated sugar for 6-7 minutes. The mixture should become thick, pale yellow, and nearly double in volume.
- To the whipped eggs, add the softened butter, whole milk, vanilla extract, and almond extract. Continue beating on medium speed for 1-2 more minutes until the mixture is fully combined and smooth.
- Reduce mixer speed to low and slowly add the 2 ½ cups of flour and salt. Mix just until incorporated. Be careful not to overmix; the batter will be thick.
- In a separate bowl, toss the fresh cranberries with 1 tablespoon of flour to prevent them from sinking during baking.
- Gently fold the coated cranberries into the batter until evenly distributed.
- Pour and spread the cranberry cake batter evenly into the prepared baking dish. Bake for 50-55 minutes until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the cake starts browning too quickly, tent it lightly with foil for the last 10-15 minutes of baking.
- Allow the cake to cool completely at room temperature before slicing and serving.
How to Serve Cranberry Cake
Cranberry Cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Dusting it with powdered sugar before serving can also add a nice touch. This cake pairs wonderfully with tea or coffee, making it an excellent choice for afternoon gatherings.
How to Store Cranberry Cake
To store leftover Cranberry Cake, let it cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be kept at room temperature for up to 2 days. For longer storage, move it to the refrigerator, where it can last up to a week. You can also freeze the cake by wrapping it well in plastic wrap and then in foil, which will keep it fresh for up to three months.
Tips to Make Cranberry Cake
- Make sure your eggs and butter are at room temperature for the best texture.
- Don’t overmix the batter after adding the flour. This keeps the cake light and fluffy.
- Tossing the cranberries in flour helps to distribute them evenly in the batter and prevents them from sinking.
- Keep an eye on the baking time, as oven temperatures can vary. Testing with a toothpick is a good way to check if it’s done.
Variation
You can easily customize this recipe by adding nuts or using different fruits. Chopped pecans or walnuts can add a nice crunch. If you prefer, you can substitute dried cranberries or other berries for a different flavor profile.
FAQs
-
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries, but do not thaw them before adding them to the batter. -
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the measurements, as they may vary. -
How can I make this cake more flavorful?
You can add spices like cinnamon or nutmeg to the batter for an extra layer of flavor.
Cranberry Cake
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful dessert combining the sweetness of cake with the tartness of cranberries, perfect for any occasion.
Ingredients
- 3 large eggs, room temperature
- 2 ¼ cups granulated sugar
- ¾ cup unsalted butter, very soft and room temperature (plus additional for greasing the baking dish)
- ¼ cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 12 ounces fresh whole cranberries
- 1 tablespoon all-purpose flour (to coat cranberries)
Instructions
- Preheat your oven to 350°F. Lightly butter a 9×13 inch glass baking dish to prevent sticking and set aside.
- In a large bowl, use a handheld mixer on medium-high speed to beat the eggs and granulated sugar for 6-7 minutes until thick and pale yellow.
- Add the softened butter, whole milk, vanilla extract, and almond extract to the whipped eggs. Beat on medium speed for 1-2 minutes.
- Switch mixer speed to low and slowly add 2 ½ cups of flour and salt. Mix until incorporated, being careful not to overmix.
- In a separate bowl, toss fresh cranberries with 1 tablespoon of flour.
- Gently fold the coated cranberries into the batter until evenly distributed.
- Pour the batter into the prepared baking dish. Bake for 50-55 minutes until the top is golden and a toothpick comes out clean.
- Allow the cake to cool completely at room temperature before slicing and serving.
Notes
This cake pairs well with some whipped cream or a scoop of vanilla ice cream. Dusting with powdered sugar adds a nice touch.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 90mg
