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Cranberry Cake

A delightful dessert balancing sweet and tart flavors, ideal for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.