Cranberry Cake (Printable)

Moist, tender cake loaded with tart cranberries and a sweet buttery crumb. Ready in one hour.

# What You'll Need:

→ For the Cake

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/2 cup sour cream
10 - 1/4 cup milk
11 - 2 cups fresh or frozen cranberries

→ For the Topping

12 - 2 tablespoons turbinado or granulated sugar
13 - Zest of 1 orange

# How-To Steps:

01 - Preheat the oven to 350°F. Grease a 9-inch round or square cake pan and line the bottom with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract.
05 - Stir in the sour cream until the mixture is smooth and uniform.
06 - Add the flour mixture in three portions, alternating with the milk in two additions. Begin and end with the flour. Mix until just combined, taking care not to overmix.
07 - Gently fold the cranberries into the batter using a spatula, distributing them evenly throughout.
08 - Pour the batter into the prepared pan and smooth the top surface. Sprinkle with turbinado sugar and orange zest if desired. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The buttery crumb stays incredibly moist for days, making it perfect for make ahead desserts
  • Fresh cranberries burst with juicy tanginess in every single bite, creating the most wonderful contrast
  • It comes together so easily that you can bake it on a random Tuesday without any stress
02 -
  • If using frozen cranberries, toss them in a little flour before folding in to keep them from sinking to the bottom during baking
  • The cake is done when the top is golden brown and springs back lightly when touched, even before the toothpick test
  • Room temperature ingredients are crucial for proper emulsification, so do not rush this step
03 -
  • Room temperature butter should indent easily when pressed but still hold its shape
  • Do not overmix the batter once the flour is added or your cake will become tough

Return