Cranberry Cake
This Cranberry Cake is a tender, buttery dessert loaded with bright, tart cranberries for the perfect holiday bake.
Servings: 20 slices
Calories: 228kcal
Ingredients
- 3 large eggs, room temperature
- 2 ¼ cups granulated sugar
- ¾ cup unsalted butter, very soft and room temperature (plus additional to grease the baking dish)
- ¼ cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour, for the batter
- 1 tablespoon all-purpose flour, to toss the cranberries to prevent sinking
- ½ teaspoon salt
- 12 ounces fresh whole cranberries
Instructions
- Preheat the oven to 350°F. Lightly butter a 9x13 glass baking dish and set aside.
- Using a handheld mixer, on medium-high speed, beat the eggs and granulated sugar in a large bowl for 6-7 minutes until thick, pale yellow, and almost doubled in volume.
- Add the butter, milk, vanilla, and almond extract to the whipped eggs. Beat for an additional 1-2 minutes or until fully combined and smooth.
- With the mixer on low, slowly add 2 ½ cups flour and salt to the egg mixture and mix just until combined. Do not overmix. The batter will be thick.
- In a separate bowl, toss the cranberries with the remaining 1 tablespoon flour until lightly coated.
- Fold the flour coated cranberries into the batter. Spread the cranberry cake batter into an even layer in the prepared baking dish.
- Bake for 50-55 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. You can lightly tent the dish with foil the last 10-15 minutes of bake time if browning too fast.
- Allow to cool completely at room temperature before slicing and serving.
Notes
- If rinsing your cranberries before use in this recipe, be sure they are dried very well with a paper towel. You do not want to add any extra moisture to the batter.
- Frozen cranberries can be substituted for the fresh, however, they need to be patted dry very well before adding to the batter. Do not thaw prior to adding, or they will release excess juice and discolor the batter when mixed in.
- Be sure that all your ingredients are at room temperature to ensure your batter is well mixed and all the ingredients are uniformly incorporated.
Nutrition
Calories: 228kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 72mg | Potassium: 49mg | Fiber: 1g | Sugar: 23g | Vitamin A: 268IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
