Description
A soft, buttery cranberry cake with a delicate crumb and bursts of tart cranberries in every bite. Perfect for gatherings or a simple dessert.
Ingredients
- 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)
- 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 aside.
- Using a handheld mixer on medium-high speed, beat the eggs and sugar in a large bowl for 6–7 minutes until thick, pale yellow, and nearly doubled in volume.
- Add the butter, milk, vanilla extract, and almond extract. Beat for 1–2 minutes until smooth and fully combined.
- Reduce mixer speed to low and slowly add 2 ½ cups flour and salt. Mix just until combined; do not overmix.
- In a separate bowl, toss the cranberries with 1 tablespoon flour until lightly coated.
- Fold the cranberries into the batter and spread evenly into the prepared baking dish.
- Bake for 50–55 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil during the last 10–15 minutes if browning too quickly.
- Allow the cake to cool completely at room temperature before slicing and serving.
Notes
- Room temperature ingredients help create a smoother batter and better texture.
- Tossing cranberries in flour prevents them from sinking to the bottom.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Can be dusted with powdered sugar before serving for extra presentation.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 28 g
- Sodium: 85 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
