Moist Cranberry Cake (Print Page)
Moist, tender cake bursting with tart cranberries and sweet buttery crumb. Perfect holiday dessert.
# What You Need:
→ Cake Base
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
→ Optional Topping
12 - 2 tablespoons turbinado or granulated sugar
13 - Zest of 1 orange
# Directions:
01 - Preheat oven to 350°F. Grease a 9-inch round or square cake pan and line bottom with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until evenly blended.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
05 - Stir sour cream into the butter mixture until smooth and uniform.
06 - Add flour mixture in three portions, alternating with milk, beginning and ending with flour. Mix only until just combined to avoid overworking the batter.
07 - Gently fold cranberries into batter using a spatula, taking care not to crush the berries.
08 - Pour batter into prepared pan, smoothing the top surface evenly. Sprinkle with turbinado sugar and orange zest if desired.
09 - Bake for 35-40 minutes until a toothpick inserted into the center emerges clean without wet batter.
10 - Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing and serving.
# Expert Tips:
01 -
- The tart cranberries cut through the sweetness in the most delightful way, creating that perfect sweet-tangy balance we all crave
- It comes together quickly with pantry staples but tastes like something from a fancy bakery
02 -
- Frozen cranberries can sink to the bottom, so toss them in a tablespoon of flour before folding them into the batter
- Overmixing the batter will make your cake tough, so stop as soon as the flour disappears
03 -
- Room temperature ingredients blend more easily and create a more uniform texture
- Let the cake cool completely before wrapping to prevent condensation from making it soggy