Cranberry Cake

Easy and quick Cranberry Cake is buttery, with a tender crumb, and has a balanced sweetness thanks to the burst of tart cranberries infused in the center.

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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

Step 1

– Preheat the oven to 170°C (350°F). Grease a 9" x 5" loaf pan and set aside.

Step 2

– In a bowl, whisk together all-purpose flour, salt, and baking powder, and set this mixture aside.

Step 3

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.

Step 4

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.

Step 5

– Transfer the batter to a loaf pan. Smooth out the batter with a spatula, and evenly sprinkle the remaining cranberries on top.

Step 6

– Bake for 1 hour or until the top is golden brown, and insert a toothpick into the center; it should come out clean.

Step 7

– 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.


Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.