This Cranberry Cake is a delightful balance of tart and sweet, perfect for any occasion. With just 15 minutes of prep, you’ll create a moist, tender crumb infused with bursts of juicy cranberries. The golden top adds a hint of crunch, while the fluffy interior melts in your mouth with every bite. A drizzle of optional glaze enhances its natural sweetness, making it an irresistible treat for breakfast or dessert. In under an hour, you’ll have a showstopper that’s as beautiful as it is delicious.
Packed with flavor and texture, this cake is a crowd-pleaser that’s surprisingly simple to make. The cranberries provide a vibrant pop of color and tangy zing, perfectly complementing the rich, buttery cake base. Each serving is a satisfying combination of soft, moist layers and crisp edges, making it impossible to have just one slice. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this Cranberry Cake is a heartwarming indulgence that’s sure to become a family favorite.
Ingredients for Cranberry Cake
- ⅔ cup (150 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs (whites and yolks separated)
- ¾ teaspoon almond extract
- ½ teaspoon vanilla extract
- ⅔ cup (150 g) sour cream (can substitute with plain yogurt)
- 2 cups (250 g) all-purpose flour
- ⅛ teaspoon baking soda
- ½ teaspoon table salt
- 2 cups (190 g) fresh cranberries (rinsed, picked through, and dried)
- 1 Tablespoon granulated sugar (for topping)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 13×9-inch baking pan and set aside.
- In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer to beat until well creamed.
- Add the egg yolks, almond extract, and vanilla extract to the butter mixture. Stir well until combined.
- Mix in the sour cream until the batter is smooth and well incorporated.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the flour mixture to the butter mixture in 3 or 4 parts, mixing just enough to combine after each addition.
- In another clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the batter using a spatula.
- Add the fresh cranberries and fold them gently into the batter until evenly distributed.
- Spread the batter evenly into the prepared baking pan. Sprinkle the top with 1 Tablespoon of granulated sugar.
- Bake on the center rack of the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan before serving. Enjoy!
Perfect Pairings: Serving Suggestions
This Cranberry Cake is delicious on its own, but it truly shines when paired with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, drizzle with a simple orange glaze made from powdered sugar and fresh orange juice. It’s also a great companion to a warm cup of tea or coffee for a cozy treat.
Keep It Fresh: Storage and Reheating
Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place a slice in the microwave for 10-15 seconds or warm it in a 300°F (150°C) oven for 5 minutes. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months.
Mix It Up: Recipe Variations
Feel free to customize this cake to suit your taste! Swap fresh cranberries for dried cranberries or add a handful of chopped nuts like pecans or walnuts for extra crunch. You can also experiment with different extracts, such as lemon or orange, to complement the tartness of the cranberries.
Quick Tips: Time-Saving Hacks
To save time, prep your ingredients ahead of time—measure out the flour, sugar, and cranberries the night before. Use a stand mixer to cream the butter and sugar quickly, and don’t worry about over-mixing the egg whites; just beat them until stiff peaks form for the best texture.
Essential Tools: Equipment Guidance
For this recipe, you’ll need a 13×9 baking pan, an electric mixer (handheld or stand), and a spatula for folding in the egg whites and cranberries. A whisk is also handy for combining the dry ingredients. Make sure your mixing bowls are clean and grease-free for the egg whites to whip up properly.
Cranberry Cake
Ingredients
- ⅔ cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs whites and yolks divided
- ¾ teaspoon almond extract
- ½ teaspoon vanilla extract
- ⅔ cup sour cream
- 2 cups all-purpose flour
- ⅛ teaspoon baking soda
- ½ teaspoon table salt
- 2 cups fresh cranberries rinsed, picked through, and dried
- 1 Tablespoons granulated sugar for topping
Instructions
- Preheat oven to 350F (175C) and lightly grease a 13×9 baking pan. Set aside.
- Combine butter and sugar in a large mixing bowl and use an electric mixer to beat until well creamed.
- Add egg yolks (place the whites in a separate, clean, dry, dish) and extracts and stir well.
- Stir in sour cream until well combined.
- In a separate medium sized bowl, whisk together flour, baking soda, and salt.
- Gradually (in 3 or 4 parts) add flour mixture to the butter mixture, mixing just enough to completely combine ingredients after each addition.
- To another medium sized, clean, dry, and grease-free bowl, pour egg whites and use an electric mixer to beat until you reach stiff peaks. Add to your batter and use a spatula to gently fold egg whites into the batter.
- Add the cranberries and fold gently into the batter until well distributed. Spread batter evenly into prepared baking pan.
- Sprinkle additional granulated sugar evenly over cake and transfer to center rack of 350F (175C) preheated oven. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool in pan before serving.