Cranberry Cake Moist Tender (Printable)
Moist, tender cake loaded with tart cranberries and a buttery vanilla crumb. Easy to make and perfect for any occasion.
# What You Need:
→ For the Cake
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
→ For the 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 and line the bottom with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
04 - Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.
05 - Stir in the sour cream until the mixture is smooth and uniform.
06 - Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix until just combined.
07 - Gently fold in the cranberries with a spatula until evenly distributed throughout the batter.
08 - Pour the batter into the prepared pan and smooth the top. Sprinkle with turbinado sugar and orange zest if using. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
# Helpful Tips:
01 -
- The tart cranberries cut through the buttery sweetness so every bite feels perfectly balanced, not cloying
- It manages to taste fancy enough for holiday guests while being simple enough for a Tuesday afternoon
02 -
- Frozen cranberries will sink to the bottom, so toss them in a tablespoon of flour before folding them into the batter
- Don't overmix once you add the flour mixture or the cake will become tough and dense
03 -
- Room temperature ingredients combine more easily and create a more uniform crumb
- Let the cake cool completely before wrapping for storage to prevent condensation