Description
Soft, moist cranberry cake with fresh tart cranberries, perfect for holidays or cozy baking.
Ingredients
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 cup sour cream
1/2 cup milk
2 cups fresh cranberries
2 tablespoons granulated sugar
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
2. Whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well.
5. Mix in vanilla extract and sour cream.
6. Add dry ingredients and milk alternately until just combined.
7. Toss cranberries with sugar and fold into batter.
8. Spread batter into pan and smooth the top.
9. Bake 45–50 minutes or until golden and a toothpick comes out clean.
10. Cool completely before slicing.
Notes
Frozen cranberries may be used without thawing.
Add orange zest for a citrusy flavor.
Fold in white chocolate chips for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg