Description
A tender and flavorful cranberry cake perfect for holiday gatherings, bursting with warm spices and fresh cranberries.
Ingredients
Scale
- 2 cups fresh cranberries
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in milk and vanilla extract until well combined.
- In a separate bowl, mix flour, baking powder, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the fresh cranberries gently to keep them intact.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Notes
This cake can be made ahead of time and stored in an airtight container for up to three days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg