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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/cranberry-cake-recipe/