Description
This delicious Cranberry Cake is a moist, tender dessert featuring fresh cranberries folded into a rich, buttery batter. Perfect for fall gatherings or holiday celebrations, it offers a delightful balance of tart and sweet flavors, baked to golden perfection.
Ingredients
Wet Ingredients
- 4 large eggs (room temperature)
- 1 cup unsalted butter (cubed and softened, 236g)
- 2 teaspoons vanilla extract
- ⅓ cup whole milk (room temperature, 80mL)
Dry Ingredients
- 2⅔ cups sugar (534g)
- 2¾ cups + 2 tablespoons flour (divided, 345g)
- 1 teaspoon baking powder
- ½ teaspoon salt
Fruit
- 12 ounces fresh cranberries (340g)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease a 9×13-inch baking pan with butter or baking spray, then optionally line it with parchment paper to ensure easy removal of the cake after baking.
- Beat Eggs and Sugar: In a stand mixer fitted with a whisk attachment (or a large bowl with a handheld electric mixer), combine the eggs and sugar. Beat on medium speed for 4 to 5 minutes until the mixture is pale yellow, nearly doubled in volume, and forms thick ribbons when drizzled.
- Add Butter, Vanilla, and Salt: Add the softened butter, vanilla extract, and salt to the egg mixture. Beat on medium speed for 1 to 2 minutes until combined. The mixture might appear curdled but will smooth out after adding the flour.
- Combine Dry Ingredients: In a separate bowl, whisk together 2¾ cups of flour and the baking powder to ensure even distribution.
- Incorporate Flour and Milk: Fold half of the flour mixture gently into the batter to avoid deflating the air you’ve incorporated. Stir in the milk gently, then fold in the remaining flour mixture.
- Prepare Cranberries: Toss the fresh cranberries with the remaining 2 tablespoons of flour to prevent them from sinking, then carefully fold them into the batter in 5 to 6 gentle folds to avoid breaking the berries.
- Transfer to Pan and Bake: Dollop the batter evenly into the prepared pan and gently spread it to an even layer. Optionally sprinkle the top with 2 tablespoons of granulated sugar for a crisp finish. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing and serving to ensure clean cuts and the best texture.
Notes
- Using room temperature eggs and milk helps create a smoother batter and better rise.
- Be gentle when folding in cranberries to prevent staining the batter red and to keep the berries intact.
- Line the pan with parchment paper for easier removal of the cake.
- Sprinkling extra sugar on top before baking adds a slightly crunchy texture.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
