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cranberry cake

This delightful cranberry cake is a perfect balance of tart and sweet, making it an ideal dessert for any occasion, especially during the holidays. Moist and flavorful, it’s sure to please family and friends.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 220 kcal

Equipment

  • 1 mixing bowls
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 9-inch round cake pan
  • 1 parchment paper (optional)
  • 1 wire rack for cooling

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter Softened.
  • 2 large eggs
  • 1 cup fresh cranberries Can use frozen.
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon Optional.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon (if using).
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
  • Gently fold in the fresh cranberries, ensuring they are evenly distributed throughout the batter.
  • Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
  • Once cooled, slice, serve, and enjoy!

Notes

For added sweetness, you can drizzle a simple glaze made from powdered sugar and milk over the cooled cake.
This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Feel free to substitute cranberries with blueberries or raspberries if preferred.