Cranberry Cake

The way those ruby red cranberries burst through the golden crumb always stops me in my tracks. I baked this on a snowy afternoon when my kitchen felt too quiet and wound up eating three warm slices while watching flakes stick to the windowpane.

Last December I brought this to a potluck and someone actually asked for the recipe before they finished their first bite. Three people have since told me it became their winter baking tradition.

Ingredients

• 2 cups all-purpose flour: The foundation that holds everything together while staying tender
• 1 1/2 tsp baking powder: Gives the cake its gentle rise without making it too airy
• 1/2 tsp baking soda: Works with the acidic sour cream for proper lift
• 1/4 tsp salt: Essential for balancing the sweetness and letting the cranberry tartness shine
• 1/2 cup unsalted butter softened: Room temperature butter incorporates beautifully for that tender crumb
• 1 cup granulated sugar: Sweetens without overpowering the tart berries
• 2 large eggs: Bind the batter while adding structure
• 1 tsp vanilla extract: Rounds out all the flavors with warmth
• 1/2 cup sour cream: The secret ingredient that keeps this cake incredibly moist for days
• 1/4 cup milk: Thins the batter to the perfect pourable consistency
• 2 cups fresh or frozen cranberries: The stars of the show providing tart juicy bursts throughout
• 2 tbsp turbinado sugar: Creates a subtle crunchy topping that sparkles
• Zest of 1 orange: Brightens everything and highlights the cranberries natural citrus notes

Instructions

Get your oven ready:

Preheat to 350°F and grease a 9-inch pan then line the bottom with parchment for easy removal later

Whisk the dry ingredients:

Combine flour baking powder baking soda and salt in a medium bowl so they are evenly distributed

Cream the butter and sugar:

Beat them together for 2-3 minutes until the mixture looks pale and fluffy creating tiny air pockets

Add the eggs and vanilla:

Beat in eggs one at a time then mix in the vanilla until everything is glossy

Stir in the sour cream:

Mix until completely smooth and incorporated into the butter mixture

Combine wet and dry:

Add flour mixture in three parts alternating with milk beginning and ending with flour until just combined

Fold in the cranberries:

Gently turn them into the batter with a spatula taking care not to overmix or crush the berries

Add the finishing touches:

Pour batter into your prepared pan smooth the top then sprinkle with turbinado sugar and orange zest

Bake until done:

Bake 35-40 minutes until a toothpick inserted in the center comes out clean with just a few moist crumbs

Cool completely:

Let it rest 10 minutes in the pan then move to a wire rack to cool completely before slicing

Save

My grandmother used to say that cranberries looked like little jewels and this cake makes you understand exactly what she meant. Every slice feels like opening a present.

Choosing Your Cranberries

Fresh cranberries give you the most vibrant tart flavor but frozen work perfectly when they are not in season. Look for berries that feel firm and bounce back when you gently squeeze them in the bag.

Making It Your Own

Sometimes I swap the orange zest for lemon or add a handful of chopped walnuts for extra texture. Greek yogurt works instead of sour cream in a pinch though the tanginess will be slightly different.

Serving Suggestions

This cake needs nothing but a good cup of coffee but a dollop of whipped cream never hurts anyone. I have also served it with vanilla ice cream for dessert and with plain yogurt for breakfast.

• Try toasting leftover slices for breakfast the next day
• The flavor actually develops overnight so this is perfect for making ahead
• Store at room temperature for 2 days or refrigerate for up to a week

Save

There is something deeply satisfying about a cake that looks this beautiful and tastes this good without requiring any special skills. Happy baking.

Recipe FAQs

→ Can I use frozen cranberries?

Yes, frozen cranberries work perfectly. Toss them in a tablespoon of flour before folding into the batter to prevent sinking during baking.

→ How should I store this cake?

Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.

→ Can I substitute the sour cream?

Greek yogurt makes an excellent substitute for sour cream with similar tang and moisture content. Plain yogurt works too but may be slightly thinner.

→ Why is my cake dense?

Overmixing the batter can develop too much gluten, creating a dense texture. Mix until just combined after adding the flour mixture.

→ What pairs well with cranberry cake?

Whipped cream, vanilla ice cream, or a dusting of powdered sugar complement the tart berries beautifully. Coffee or Moscato wine also pair wonderfully.

→ Can I make this as muffins?

Yes, portion the batter into a standard 12-cup muffin tin and reduce baking time to 18-22 minutes at the same temperature.