Cranberry Cake

Directions to follow

Now that you have your ingredients ready, let’s dive into the steps to create your cranberry cake:

1. Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish to ensure easy removal later.
2. In a large mixing bowl, beat the sugar and softened butter together until the mixture is light and fluffy.
3. Add the eggs one at a time, mixing well after each addition to ensure full incorporation.
4. Stir in the room temperature milk, vanilla extract, and almond extract for added flavor.
5. In another bowl, whisk the flour and salt together. Gradually add this dry mixture to your wet ingredients, mixing until just combined—be careful not to overmix.
6. Toss the cranberries with 1 tablespoon of flour to prevent them from sinking in the batter, then gently fold them into the mixture.
7. Pour the batter into your prepared baking dish, smoothing the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
10. Once cooled, slice and serve your moist cranberry cake!

Best ways to enjoy it

There are countless ways to serve your cranberry cake! A light dusting of powdered sugar can enhance its visual appeal, while a scoop of vanilla ice cream or a dollop of whipped cream can elevate the experience even further. For a festive touch, serve it alongside a warm spiced apple cider or a rich cup of coffee. If you’re feeling adventurous, try pairing it with a tangy cream cheese frosting for an extra layer of flavor.

Keeping leftovers fresh

To store your cranberry cake, wrap it tightly with plastic wrap to keep it moist, or place it in an airtight container on your countertop. It will remain fresh for up to three days at room temperature. If you want to keep it longer, slice the cake and freeze individual pieces in airtight freezer bags; they’ll stay good for up to three months. Just remember to let it cool completely before freezing.

Helpful cooking tips

Here are a few tips to ensure your cranberry cake turns out perfectly:

1. Always use room temperature ingredients; this helps create a smoother batter and better texture.
2. For a deeper flavor, allow the cake to sit for a day before serving; flavors will meld wonderfully overnight.
3. If you prefer less tartness, consider reducing the cranberries slightly or complementing them with sweet berries like blueberries.

Creative twists

Feel free to get creative with this cranberry cake! You can substitute some of the all-purpose flour with whole wheat flour for a nuttier flavor, or add a sprinkle of cinnamon for spice. For a seasonal twist, try adding orange zest or chopped pecans for a delightful change of pace. You can also drizzle a simple glaze made of powdered sugar and a splash of milk on top for a sweet finish.

FAQs

What is the prep time for cranberry cake?

The prep time is approximately 15-20 minutes, with an additional 45-50 minutes for baking.

Can I substitute the eggs in this recipe?

Yes, you can use flaxseed meal or applesauce as an egg replacement. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes to thicken.

How long can I keep leftovers, and how should I store them?

Leftover cranberry cake can be wrapped and stored at room temperature for up to three days. You can also freeze slices for up to three months.

Whether you’re a seasoned baker or just getting started, this cranberry cake is sure to be a hit in your kitchen. Enjoy making and sharing it with those you love!

Cranberry Cake

A delightful dessert balancing sweet and tart flavors, ideal for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 pieces

Course: Cake, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the batter

• 3 large eggs, room temperature
• 2 1/4 cups granulated sugar
• 3/4 cup unsalted butter, very soft and room temperature plus additional to grease the baking dish
• 1/4 cup whole milk, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 1/2 cups all-purpose flour, for the batter
• 1 tablespoon all-purpose flour, to toss the cranberries to prevent sinking
• 1/2 teaspoon salt
• 12 ounces fresh whole cranberries or frozen cranberries (do not thaw)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
2. In a large mixing bowl, beat the sugar and softened butter together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the room temperature milk, vanilla extract, and almond extract.
5. In another bowl, whisk the flour and salt together, then gradually add this mixture to the wet ingredients, mixing until just combined.
6. Toss the cranberries with 1 tablespoon of flour and gently fold them into the batter.

Baking

1. Pour the batter into the prepared baking dish, smoothing the top.
2. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
4. Once cooled, slice and serve your moist cranberry cake.

Notes

For a festive touch, serve with powdered sugar, vanilla ice cream, or a tangy cream cheese frosting. Store leftovers tightly wrapped at room temperature for up to three days or freeze for up to three months.