Cranberry Cake (Printable View)

Moist, tender cake loaded with tart cranberries in a sweet buttery crumb. Ready in 60 minutes.

# What You'll Need:

→ Cake Base

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/2 cup sour cream
10 - 1/4 cup milk
11 - 2 cups fresh or frozen cranberries

→ Optional Topping

12 - 2 tablespoons turbinado or granulated sugar
13 - Zest of 1 orange

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9-inch round or square cake pan and line bottom with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until thoroughly blended.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Incorporate eggs one at a time, mixing well after each addition. Stir in vanilla extract until combined.
05 - Fold sour cream into the butter mixture until smooth and fully incorporated.
06 - Add flour mixture in three portions, alternating with milk, beginning and ending with flour. Mix only until just combined to avoid overworking the batter.
07 - Gently incorporate cranberries using a spatula, being careful not to crush the fruit.
08 - Transfer batter to prepared pan, smoothing the surface evenly. Sprinkle with turbinado sugar and orange zest if desired.
09 - Bake for 35-40 minutes until a toothpick inserted into the center emerges clean or with just a few moist crumbs.
10 - Let cake rest in pan for 10 minutes before transferring to a wire rack. Cool completely before slicing and serving.

# Expert Advice:

01 -
  • The tart cranberries cut through the sweetness in exactly the right way making each bite impossibly balanced
  • This cake manages to feel fancy enough for holidays while being simple enough for a random Tuesday
  • The texture stays incredibly moist for days thanks to the sour cream
02 -
  • Frozen cranberries sink more easily so toss them in a tablespoon of flour before folding them in
  • The toothpick test is crucial here because cranberries can make the center look underbaked when it is actually done
  • Cooling in the pan for exactly 10 minutes prevents the cake from breaking but keeps it warm enough to absorb any sugary topping
03 -
  • Room temperature ingredients blend more easily so take everything out at least 30 minutes before starting
  • Do not skip the turbinado sugar topping because it creates such a lovely crunch against the soft cake

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