Cranberry Cake Recipe
Cranberry cake is one of the best desserts for Christmas and holidays. It’s rich, buttery, and infused with a fruity flavor that is absolutely delightful and perfect for the season. The secret of this recipe is the sour cream which adds both moisture and a slight tanginess to the cake, enhancing its texture and flavor.
This delicious cake is a true embodiment of the holiday season, offering the perfect balance of sweet and tart, soft and moist, a treat that will be cherished by all who gather around your table.
Why This Recipe Works
Cranberry cake is 100% fail-proof and easy to prepare. Gather all ingredients from your local grocer, and beat them all together until creamy. Transfer to a greased loaf pan, and they’re ready to go. It tastes much better than the one from local pastry store.
It’s always great to prepare the dessert ahead of time during busy days. Once the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. Store it at room temperature for up to 2-3 days. You may also keep it in the refrigerator for a longer time.
This cake is suitable for a variety of occasions, from holiday gatherings to everyday treats. Serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream, and it will be irresistible.
This ultimate cranberry cake recipe calls for only a few basic baking ingredients:
- All-purpose flour
- Baking powder
- Unsalted butter
- Caster sugar
- Almond extract
- Sour cream
- Fresh or frozen cranberries
How To Make Cranberry Cake?
Grab the ingredients and let’s make it.
First, preheat the oven to 170°C (350°F), and grease the loaf pan.
Next, whisk all dry ingredients in a bowl and set it aside.
Beat butter with sugar until creamy, then add egg and almond extract. Continue beating until all ingredients are incorporated. Combine the dry ingredients with the wet ones.
Smooth out the texture with sour cream, and fold in frozen cranberries.
Finally, drop a handful of cranberries on top of the cake and bake it until golden brown. Your favorite cranberry cake is ready to serve.
To make the best cranberry cake, please follow my tips below:
- Fresh or frozen cranberries work well for cranberry cake. If using frozen cranberries, there’s no need to thaw them; you can use them directly from the freezer.
- Don’t overmix the batter. Overmixing can make the cake tough. Mix until just combined once you add the dry ingredients to the wet ones.
- The cake is soft and tender when it’s hot out of the oven. Let it cool in the pan for a while to prevent it from falling apart. Then, transfer it to a cooling rack to cool completely.
Frequently Asked Questions
Can I use dried cranberries in this recipe?
While fresh or frozen cranberries are the traditional choices for a cranberry cake recipe, you can use dried cranberries if you’re in a pinch. If you decide to use dried cranberries, you may want to soak them briefly in warm water, orange juice, or rum to rehydrate them a bit before adding them to the batter. This can help prevent them from absorbing too much moisture from the cake and add more flavors to the final taste.
Can I substitute the sour cream with whipping cream?
Yes, you can substitute sour cream with whipping cream in a cranberry cake recipe. Whipping cream adds more fat and moisture to the batter. You can generally use whipping cream in a 1:1 ratio. Make sure to beat the whipping cream until it forms soft peaks before adding it to the batter to help maintain the desired texture.
How Many Calories Per Serving?
This recipe has 357 calories per serving.
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- 2 cups (180 g) all-purpose flour
- 1 teaspoon (5 g) salt
- 1 teaspoon (5 g) baking powder
- 1/2 cup (113 g) unsalted butter
- 1 cup (200 g) caster sugar
- 1 (40 g without shell) egg
- 1/2 teaspoon (4 g) almond extract
- 1/2 cup (123 g) sour cream
- 2 cups (120 g ) frozen cranberries
- Preheat the oven to 170°C (350°F). Grease a 9" x 5" (23 x 12cm) loaf pan and set aside.
- In a bowl, whisk together all-purpose flour, salt, and baking powder, and set this mixture aside.
- In a separate bowl, beat unsalted butter with sugar using a hand mixer until it becomes creamy and smooth. Add egg and almond extract, and continue beating until they're well incorporated. Add flour mixture, and beat until just combined. Then, add sour cream, and beat until the mixture is smooth. Fold in frozen cranberries, leaving a handful for topping.
- Transfer the batter to a loaf pan. Smooth out the batter with a spatula, and evenly sprinkle the remaining cranberries on top.
- Bake for 1 hour or until the top is golden brown, and insert a toothpick into the center; it should come out clean.
- Allow it to cool slightly in the pan (about 15 to 20 minutes), then transfer it onto a cooling rack to let it cool completely.
- Fresh or frozen cranberries work well for cranberry cake. If using frozen cranberries, there's no need to thaw them; you can use them directly from the freezer.
- Don't overmix the batter. Overmixing can make the cake tough. Mix until just combined once you add the dry ingredients to the wet ones.
- The cake is soft and tender when it's hot out of the oven. Let it cool in the pan for 15 to 20 minutes to prevent it from falling apart. Then, transfer it to a cooling rack to cool completely.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.