Cranberry Cake Recipe

Introduction

Cranberry cake is a delightful dessert featuring tart cranberries folded into a tender, buttery crumb. Quick to prepare and perfect for holidays or everyday treats, this cake balances sweetness with a sparkling sugar topping for a festive finish.

Ingredients

• 1 ¾ cups granulated sugar, plus extra for sprinkling
• 3 large eggs
• 1 cup butter, softened to room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 ½ cups all-purpose flour
• 2 cups whole cranberries, fresh or frozen

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 baking pan with parchment paper and set it aside.
2. Step 2: In a stand mixer fitted with the whisk attachment, beat the granulated sugar and eggs together until the mixture is thick and fluffy, about 5–7 minutes.
3. Step 3: Switch to the paddle attachment and add the softened butter, vanilla extract, and almond extract. Beat until fully combined.
4. Step 4: Gradually mix in the all-purpose flour until just incorporated. The batter will be thick.
5. Step 5: Remove the bowl and gently fold in the cranberries with a firm rubber spatula.
6. Step 6: Transfer the batter to the prepared baking pan. Dampen your hands and press the batter evenly into the pan like cookie dough.
7. Step 7: Sprinkle the top with additional granulated sugar for a sparkling finish.
8. Step 8: Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Start checking around 45 minutes as ovens vary.
9. Step 9: Remove the cake from the oven and cool on a wire rack to room temperature before slicing and serving.

Tips & Variations

• Add chopped pecans, almonds, or walnuts for extra crunch.
• Swap almond extract for orange zest or a splash of orange juice for a citrus twist.
• Try folding in chopped white chocolate or white chocolate chips for a luscious pairing with the tart cranberries.
• Use fresh or frozen cranberries; both work well.
• Top with a simple orange glaze or fresh orange zest to enhance flavor.
• For a seasonal switch, substitute blueberries instead of cranberries.
• Don’t skip sprinkling sugar on top—it adds a lovely sparkle and subtle crunch.

Storage

Store cranberry cake at room temperature in an airtight container for up to 2 days, or refrigerate to extend freshness for up to 5 days. This cake does not need refrigeration but will last longer when chilled. To freeze, wrap tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can cranberry cake be frozen?

Yes, cranberry cake freezes very well. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw it in the refrigerator overnight when ready to serve.

Does cranberry cake need to be refrigerated?

No, refrigeration is not required, but storing it in the fridge will help it stay fresh longer, especially in warm climates.

Cranberry Cake Recipe

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4.8 from 124 reviews

This Cranberry Cake is a delightful dessert featuring fresh or frozen cranberries baked into a tender, buttery cake with a slightly thick texture, reminiscent of coffee cake. Enhanced with vanilla and almond extracts, and topped with sparkling sugar, this cake balances tartness and sweetness perfectly. Ideal for holiday gatherings, potlucks, or gifting, it can be customized with nuts, white chocolate, or citrus zest for added flavor.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar (plus extra for sprinkling on top)

Wet Ingredients

• 3 large eggs
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Fruits

• 1 1/2 cups whole cranberries (fresh or frozen)

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) and prepare a 9×13 baking pan by lining it with parchment paper, ensuring easy removal and clean-up after baking.
2. Mix Sugar and Eggs: Using the whisk attachment of a stand mixer, beat 1 cup granulated sugar and 3 large eggs together until the mixture becomes thick and fluffy, about 5-7 minutes. This step is crucial to incorporate air and give the cake a light texture.
3. Add Butter and Extracts: Switch to the paddle attachment and beat in the softened butter, vanilla extract, and almond extract until fully combined and smooth.
4. Incorporate Flour: Gradually mix in the all-purpose flour using the paddle attachment on low speed until just combined. The batter will start to thicken considerably at this stage.
5. Fold in Cranberries: Remove the bowl from the mixer and fold 1 1/2 cups whole cranberries gently into the batter using a firm rubber spatula, maintaining the fruit’s integrity within the thick batter.
6. Transfer Batter to Pan: Dampen your hands slightly and press the thick batter evenly into the prepared baking pan, similar to shaping cookie dough, to ensure a uniform layer.
7. Sprinkle Sugar on Top: Lightly sprinkle additional granulated sugar evenly over the batter’s surface to add a sweet, crunchy topping after baking.
8. Bake the Cake: Place the pan in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Due to oven variations, baking time might extend to about 57 minutes as noted.
9. Cool and Serve: Remove the cake from the oven and transfer the pan to a wire rack. Let it cool to room temperature before slicing and serving to allow the cake to set perfectly.

Notes

• This cake can be frozen up to 3 months if tightly wrapped in plastic wrap and foil, then thawed in the refrigerator the day before serving.
• The cake does not require refrigeration but will last longer if stored in the fridge.
• Fresh cranberries are preferred, but frozen cranberries work well too.
• Add chopped white chocolate, nuts (pecans, almonds, walnuts), or substitute almond extract with orange zest or orange extract for flavor variations.
• Use a hand mixer and large bowl if a stand mixer is not available.
• Keep an eye on baking time past 45 minutes due to oven differences.
• Optional: Top with orange glaze or fresh orange zest for extra flavor.
• This cake can be made in disposable pans for gifting during holidays.
• Do not substitute almond flour; stick to all-purpose flour for best results.
• Try swapping cranberries with fresh blueberries for a seasonal twist.

Keywords: cranberry cake, holiday dessert, fruit cake, baked cranberry dessert, coffee cake style, holiday baking