Moist Cranberry Cake (Print Version)

Moist, tender cake loaded with tart cranberries and sweet buttery crumb. A delightful holiday dessert.

# 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

→ Fruit

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 the oven to 350°F. Grease a 9-inch round or square cake pan with butter and line the bottom with parchment paper for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer or whisk until the mixture becomes light and fluffy, approximately 2-3 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
05 - Stir in the sour cream and mix until the batter is smooth and uniform in texture.
06 - Gradually add the flour mixture in three portions, alternating with the milk. Begin and end with the flour addition. Mix gently until just combined, being careful not to overmix.
07 - Gently fold the cranberries into the batter using a spatula, taking care to distribute them evenly throughout the mixture.
08 - Pour the batter into the prepared pan and smooth the top surface. If desired, sprinkle with turbinado sugar and orange zest. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes. Carefully transfer to a wire rack to cool completely before slicing and serving.

# Expert Tips:

01 -
  • The tart cranberries create these little pockets of brightness throughout each bite that cut through the sweetness perfectly
  • It comes together in under twenty minutes with ingredients you probably already have in your kitchen
  • The texture is incredibly moist and tender, staying fresh for days if it lasts that long
02 -
  • Frozen cranberries can turn your batter pink if you fold them in too vigorously, so use a gentle hand and they will hold their color beautifully
  • The cake is done when the edges pull away slightly from the pan and the top springs back when lightly touched
  • Room temperature ingredients make a huge difference in how smoothly the batter comes together
03 -
  • Cos the cranberries in about a tablespoon of flour before folding them in to keep them evenly distributed throughout the batter
  • Let the cake cool completely before wrapping it for storage, or the steam will make the top soggy

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