Here’s a moist and tangy Cranberry Cake recipe—perfect for breakfast, dessert, or a holiday treat 🍰🍒
🍒 Cranberry Cake
Ingredients (serves 8–10)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain yogurt
- 1 1/2 cups fresh or frozen cranberries
- Optional: 1/2 cup chopped nuts (pecans or walnuts)
For glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons orange juice
Instructions
- Preheat oven
- 350°F (175°C). Grease and flour a 9×9-inch pan or line with parchment paper.
- Mix dry ingredients
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Cream butter and sugar
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla extract.
- Combine wet and dry
- Alternately add dry ingredients and sour cream to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Add cranberries
- Gently fold in cranberries and optional nuts.
- Bake
- Pour batter into prepared pan.
- Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before glazing or serving.
- Optional glaze
- Whisk powdered sugar with orange juice until smooth and drizzle over cooled cake.
💡 Tips
- Toss cranberries in a tablespoon of flour before adding to the batter to prevent them from sinking.
- Frozen cranberries work fine—no need to thaw.
- For extra flavor, add zest of one orange to the batter.
I can also provide a cranberry bundt cake version with a cream cheese glaze if you want something more festive for the holidays.
