Description
This Cranberry Cake features a delightful mix of fresh cranberries and a soft, buttery texture, making it an irresistible addition to any holiday dessert table. Easy to make with simple, fresh ingredients, it’s perfect for sharing with family and friends.
Ingredients
Scale
- 3 large eggs, room temperature
- 2 ¼ cups granulated sugar
- ¾ cup unsalted butter, very soft and room temperature (plus additional to grease the baking dish)
- ¼ cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour, for the batter
- 1 tablespoon all-purpose flour, to toss the cranberries to prevent sinking
- ½ teaspoon salt
- 12 ounces fresh whole cranberries
Instructions
- Preheat the oven to 350°F. Lightly butter a 9×13 glass baking dish and set it aside.
- In a large bowl, use a handheld mixer on medium-high speed to beat the eggs and granulated sugar for 6-7 minutes until the mixture thickens and turns pale yellow.
- Add butter, milk, vanilla, and almond extract to the egg mixture, beating for an additional 1-2 minutes until fully combined and smooth.
- With the mixer on low, slowly mix in 2 ½ cups of flour and salt until just combined, being careful not to overmix as the batter will be thick.
- In a separate bowl, lightly coat the cranberries with the remaining 1 tablespoon of flour.
- Fold the floured cranberries into the batter and spread it evenly in the prepared baking dish.
- Bake for 50-55 minutes until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Use foil to tent if it browns too fast.
- Allow to cool completely at room temperature before slicing and serving.
Notes
Ensure eggs and milk are at room temperature for best results.
You can substitute frozen cranberries, but fresh ones give the best flavor.
For a festive touch, consider adding a sprinkle of powdered sugar on top before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg