Description
This delightful Cranberry Cake is a perfect blend of sweet and tart flavors. The moist, tender crumb is studded with fresh cranberries, creating a beautiful contrast in both taste and texture. Ideal for holiday gatherings or as a special treat any time of year, this cake is sure to become a family favorite.
Ingredients
Units
Scale
- 4 large eggs, room temperature
- 2 2/3 cups sugar (534g)
- 1 cup unsalted butter, cubed and softened (236g)
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 3/4 cups + 2 tablespoons flour, divided (345g)
- 1 teaspoon baking powder
- 1/3 cup whole milk, room temperature (80mL)
- 12 ounces fresh cranberries (340g)
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F. Grease a 9×13-inch baking pan with butter or baking spray. Line it with parchment paper for easier removal and serving.
- Beat eggs and sugar: In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl using a handheld electric mixer), combine the eggs and sugar. Beat on medium speed for 4 to 5 minutes until the mixture is very pale yellow or off-white, nearly doubled in volume, and creates thick ribbons when drizzled.
- Add butter, vanilla, and salt: Add the butter, vanilla, and salt and beat on medium speed for 1 to 2 minutes until combined. The mixture may look curdled but will smooth out once the flour is folded in.
- Prepare dry ingredients: In a medium bowl, whisk to combine 2¾ cups (330g) flour and baking powder.
- Combine wet and dry ingredients: Add one-half of the flour mixture to the batter and gently fold to combine. Add the milk and stir gently. Fold in the remaining flour mixture.
- Add cranberries: Toss the cranberries with the remaining 2 tablespoons (15g) flour. Gently fold the cranberry mixture into the batter, distributing the berries with 5 to 6 folds to prevent bursting and streaking.
- Transfer to pan: Dollop the batter evenly over the base of the prepared 9×13-inch baking pan. Spread gently into an even layer. Optionally, sprinkle the top with an additional 2 tablespoons of granulated sugar.
- Bake: Bake for about 50 to 55 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before serving.
Notes
- Weigh the flour for accuracy to avoid a dry cake.
- Line the pan with parchment paper for easier removal.
- Use a whisk attachment for fluffier batter.
- Don’t overmix after adding flour to keep the cake tender.
- Fold in cranberries gently to prevent bursting and streaking.
Nutrition
- Serving Size: 1 slice
- Calories: 450kcal
- Sugar: 45g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
