February 20, 2024
Review RecipeCranberry Cake
Packed with orange and tangy cranberries, this cranberry cake will be a big hit for a holiday or afternoon snack
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This divine cranberry cake is moist and flavorful, bringing thoughts of warmth and coziness. The sweetness of the bread and the citrus of the orange pair perfectly with the subtle tartness of the cranberries for this dessert or breakfast treat.
Cranberry Cake Ingredients
This cranberry cake combines simple pantry staples with the freshness of orange zest and the boldness of fresh cranberries.
A touch of almond extract adds depth, and a dusting of powdered sugar provides a sweet finish. It’s a delectable baked good with a rich and vibrant taste.
You’ll need:
- 3 large eggs, room temperature
- 2 cups + 2 tablespoons of granulated sugar
- ¾ cup of salted sweet cream butter, room temperature
- 2 tablespoons of fresh orange zest (1 medium-sized orange)
- 2 teaspoons of pure vanilla extract
- 1½ teaspoons of pure almond extract
- 2 cups + 1 tablespoon of all-purpose flour, spooned and leveled
- 1 (12-ounce) bag of fresh cranberries
- ¼ cup of powdered sugar (optional garnish)
Substitutions And Additions
CRANBERRIES: You can substitute frozen cranberries for fresh cranberries. Do not thaw the cranberries before adding them to the cake batter.
If cranberries aren’t your thing or you can’t find them in your local store, no worries!
You can easily switch them out for other berries like blueberries, raspberries, or even sliced strawberries.
ORANGE: You can omit the orange zest, but a little bit of orange zest really adds a zing to the cake.
If you’re out of fresh oranges or prefer a different citrus twist, lemon zest is a fantastic alternative.
It adds a bright, zesty flavor that pairs wonderfully with cranberries, offering a slightly different note to your cake.
NUTS: Add a half cup of nuts to this cranberry cake to provide a crunch and nutty flavor.
CINNAMON: If you’re feeling adventurous, consider adding a pinch of ground cinnamon, nutmeg, or cardamom.
These spices will impart a warm and aromatic complexity to the cake. Just remember, a little goes a long way with these spices, so use them sparingly.
OUR RECIPE DEVELOPER SAYS
Make sure your eggs and butter are at room temperature so that they blend completely into the batter.
How To Make This Cranberry Cake Recipe
Let’s have a look at the easy steps to creating this delicious cake.
STEP ONE: Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper. Set it aside.
STEP TWO: Whip the eggs and sugar for five to six minutes until light yellow in color and thickened in consistency.
Use either a stand mixer fitted with a wire whip attachment, or a large mixing bowl and a handheld electric mixer, on high speed.
The mixture should form a ribbon.
STEP THREE: Add the softened butter, orange zest, vanilla extract, and almond extract. Continue mixing on high for one-and-a-half to two more minutes.
STEP FOUR: Lower the mixer speed to low speed and add the two cups of flour a half cup at a time. Mix just until combined.
STEP FIVE: In a small bowl, toss the cranberries with one tablespoon of flour.
PRO TIP:
Coating the cranberries with flour will help keep them suspended in the batter rather than sinking to the bottom of the cake.
STEP SIX: Fold in the cranberries.
PRO TIP:
Be careful when folding in the cranberries as you don’t want to break them or you will end up with streaking in your cake.
STEP SEVEN: Spoon batter into the prepared pan. Bake for 40 to 45 minutes or until a toothpick inserted comes away clean.
STEP EIGHT: Allow the cake to completely cool before removing it from the pan and slicing it into twenty 2½-inch x 2-inch pieces.
STEP NINE: Lightly dust the top of the cake with powdered sugar before serving.
Troubleshooting This Recipe
My cake is dry and crumbly
Solution: Dryness can result from overbaking. Check the cake’s doneness by inserting a toothpick into the center; if it comes out with only a few crumbs clinging to it, it’s done.
To prevent dryness, reduce the baking time next time or consider lowering the oven temperature slightly.
My cake is dense and heavy
Solution: A dense cake may occur due to overmixing the batter. Mix until just combined to avoid overdeveloping gluten.
Also, ensure you’re using fresh baking powder for proper leavening. Properly aerating the dry ingredients by sifting can help achieve a lighter texture.
My cake sank in the middle
Solution: A sunken cake is often a sign of under baking. Make sure you bake until a toothpick inserted in the center comes out clean.
It’s also crucial not to overmix the batter, as excess air can cause the cake to collapse once it cools.
My cake stuck to the pan
Solution: To prevent sticking, grease, and flour the pan thoroughly or use parchment paper to line the bottom.
Allow the cake to cool in the pan for 10-15 minutes before attempting to remove it to avoid it breaking apart.
The cranberries are sinking to the bottom
Solution: Coat the cranberries lightly in flour before folding them into the batter.
This will help them stay suspended in the cake instead of sinking to the bottom during baking.
How To Serve
SERVE ALONE: Whether you are making this sweet cake during the holiday season or just craving cranberries any time of year, you can enjoy a slice on its own.
SERVE A LA MODE: Pair it with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
ADD A DRIZZLE OF SAUCE: Prepare a simple warm sauce by melting some butter, brown sugar, and a touch of cinnamon in a saucepan.
Drizzle this warm, fragrant sauce over your cake slice just before serving.
SERVE IT FOR BREAKFAST: Who says cake can’t be a part of your morning spread? Enjoy a slice of cranberry cake alongside your morning coffee, latte, or tea.
SERVE IT FOR BRUNCH: Transform your cranberry cake into a special breakfast by serving it with a dollop of Greek yogurt and a drizzle of honey.
Our applesauce cake and oatmeal cake are two more cakes that you can enjoy year-round.
When To Serve
HOLIDAY GATHERINGS: Cranberries are often associated with Thanksgiving and Christmas, making this cake an excellent choice for holiday dinners and celebrations.
BRUNCH: This cake pairs wonderfully with a cup of coffee or tea, making it an ideal addition to a weekend menu.
DESSERT TABLE: If you’re planning a dessert buffet for a special occasion, such as a birthday party or a bridal shower, cranberry cake can be a standout addition.
GIFTS: Share the love by baking this cake and gifting it to friends, neighbors, or coworkers. Wrap it in a pretty box or tin for a thoughtful homemade present.
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Storage
Here are some tips to ensure your cake stays fresh, whether you’re planning to enjoy it immediately or save it for later.
MAKE AHEAD: If you want to get a head start on your cranberry cake, you can prepare the batter and refrigerate it for up to 24 hours before baking.
Simply cover the batter tightly with plastic wrap in the mixing bowl and store it in the fridge.
When you’re ready to bake, give it a quick stir and proceed with the baking instructions as usual.
IN THE FRIDGE: Store any leftovers of this buttery cake in an airtight container in the refrigerator for up to five days.
IN THE FREEZER: You can freeze the cooled cake for up to three months. Wrap in plastic wrap and then in aluminum foil.
Allow the cake to thaw overnight in the refrigerator before serving.
Why We Love This Recipe
FLAVOR BALANCE: The combination of cranberries, orange zest, and almond extract creates a taste that’s both refreshing and indulgent.
FREEZER FRIENDLY: The cake can be frozen for extended storage, making it a great option for preserving leftovers or preparing in advance for future cravings.
FESTIVE AND SEASONAL APPEAL: With its vibrant red cranberries and citrusy notes, this cranberry cake is a perfect addition to holiday or special occasion menus.
Frequently Asked Questions
Can I freeze cranberry cake?
This great recipe will keep in the freezer for up to three months as long as you wrap it well.
Can I leave out the orange zest in this recipe?
If you prefer to stick to just cranberries in this cake, you certainly can, but we do find the orange adds something special to this cake.
Can I add glaze on top of the cake instead of just powdered sugar?
If you prefer to add an easy glaze to the cake, you can add it for extra sweetness.
Cranberries and oranges make this easy cranberry cake a great addition as a holiday dessert or sweet treat anytime the craving strikes. It is easy to make and will be a hit with its tasty combination of flavors.
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Cranberry Cake
Packed with orange and tangy cranberries, this cranberry cake will be a big hit for a holiday or afternoon snack
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 20 slices
Ingredients
- 3 large eggs, room temperature
- 2 cups granulated sugar
- 2 tablespoons granulated sugar
- ¾ cup salted sweet cream butter, room temperature
- 2 tablespoons fresh orange zest, 1 medium-size orange
- 2 teaspoons pure vanilla extract
- 1½ teaspoons pure almond extract
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoons all-purpose flour
- 12 ounces fresh cranberries
- ¼ cup powdered sugar, optional garnish
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper. Set it aside.
- Using either a stand mixer fitted with a wire whip attachment, or a large mixing bowl and a handheld mixer on high speed, whip the eggs and sugar for 5 to 6 minutes until light yellow in color and thickened in consistency. The mixture should form a ribbon.
- Add the softened butter, orange zest, vanilla extract and almond extract. Continue mixing on high for 1½ to 2 more minutes.
- Lower the mixer speed to low and add the 2 cups of flour ½ cup at a time. Mix just until combined.
- In a small bowl, toss the cranberries with 1 tablespoon of flour.
- Fold in the cranberries.
- Spoon the cake batter into the prepared baking dish. Bake for 40 to 45 minutes, or until a toothpick inserted comes away clean.
- Allow the cake to completely cool before removing from the pan and slicing into twenty 2½-inch x 2-inch pieces.
- Lightly dust the cake with the powdered sugar before serving.
Notes
- Make sure your eggs and butter are at room temperature so that they blend completely into the batter.
- Coating the cranberries with flour will help keep them suspended in the batter rather than sinking to the bottom of the cake.
- Be careful when folding in the cranberries as you don’t want to break them or you will end up with streaking in your cake.
Nutrition
Calories: 217kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 66mg | Potassium: 43mg | Fiber: 1g | Sugar: 24g | Vitamin A: 266IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg
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Comments
Stacy says
Turned out great! Full of flavor.