cranberry cake
This cranberry cake is a delightful dessert that combines the tartness of fresh cranberries with a moist and fluffy cake base. Perfect for holidays or special occasions, it is sure to impress your friends and family.
Equipment
- 1 9-inch round cake pan
- multiple mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 set measuring cups and spoons
- 1 parchment paper (optional)
- 1 wire rack for cooling
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter Softened
- 1 cup fresh cranberries If using frozen, thaw and drain
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Powdered sugar for dusting Optional
Instructions
- Preheat your oven to 350°F (175°C). Grease the 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then, mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix until just combined, being careful not to over-mix.
- Gently fold in the fresh cranberries using a rubber spatula.
- Pour the batter into the prepared cake pan, smoothing the top with the spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.
- If desired, dust the cooled cake with powdered sugar before serving.
Notes
This cake can be served plain or with whipped cream for added indulgence.
Store leftover cake in an airtight container at room temperature for up to 3 days.