Cranberry Cake

The first snow had just started falling when I decided to bake this cranberry cake, something about those tart red berries seemed perfect for the gray afternoon. My kitchen smelled incredible as it baked, like butter and warmth and everything cozy. I pulled it from the oven and my roommate appeared instantly, drawn by the scent like a cartoon character floating toward pie.

I served this at my annual holiday party last year and people are still asking me for the recipe. My grandmother took one bite and declared it better than her version, which is basically the highest compliment possible in my family. The cake vanished in twenty minutes flat.

Ingredients

• All-purpose flour: The foundation that gives this cake its tender structure, measure by spooning into your cup and leveling off
• Baking powder and baking soda: Together they create the perfect lift for a moist crumb that never feels dense
• Salt: Just enough to brighten all the flavors and make the cranberries pop
• Unsalted butter: Softened to room temperature so it creams properly with the sugar for that fluffy texture
• Granulated sugar: Sweetens everything while helping create that golden crust we all love
• Eggs: Bring these to room temperature too, they emulsify better and create a more tender cake
• Vanilla extract: Pure extract makes a difference here, it rounds out all the flavors
• Sour cream: The secret ingredient that keeps this cake incredibly moist and adds a subtle tang
• Milk: Whole milk works best but whatever you have in your fridge will do the job
• Fresh or frozen cranberries: Fresh berries will burst slightly while baking, frozen work perfectly too
• Turbinado sugar and orange zest: This optional topping adds a lovely crunch and citrus brightness

Instructions

Preheat your oven:

Set it to 350°F and grease a 9 inch pan, lining the bottom with parchment paper so nothing sticks

Whisk the dry ingredients:

Combine the flour, baking powder, baking soda, and salt in a medium bowl, whisking until everything is evenly distributed

Cream the butter and sugar:

Beat them together for a full 2 to 3 minutes until the mixture looks pale and fluffy, this step is worth the time

Add the eggs and vanilla:

Beat in each egg individually, letting the first fully incorporate before adding the second, then mix in the vanilla

Blend in the sour cream:

Stir until the batter is completely smooth, scraping down the sides to make sure everything is incorporated

Add the flour mixture:

Pour in the dry ingredients in three separate additions, alternating with the milk, starting and ending with the flour mixture

Fold in the cranberries:

Gently incorporate the berries with a spatula, being careful not to overmix or the cake might become tough

Prepare for baking:

Pour the batter into your prepared pan, smooth the top, and sprinkle with turbinado sugar and orange zest if you are using them

Bake to perfection:

Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean with just a few moist crumbs

Cool before serving:

Let the cake rest in the pan for 10 minutes, then move it to a wire rack to cool completely so it sets properly

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This cake became my go to for new neighbors and housewarmings after the first time I made it. Something about sharing food you baked yourself makes a house feel like home instantly.

Making It Your Own

I have swapped Greek yogurt for the sour cream when that is what I had on hand, and nobody noticed the difference. The cake comes out just as tender and moist.

Serving Suggestions

Warm slices with vanilla ice cream create the perfect contrast between hot cake and cold cream. A dusting of powdered sugar right before serving makes it look like something from a bakery window.

Storage And Timing

This cake actually tastes better the next day as the flavors have time to meld together. Keep it covered at room temperature for up to three days.

• Bake it the night before a party to save yourself stress
• Wrap individual slices in plastic for an easy grab and go breakfast
• The cake freezes beautifully for up to three months if you wrap it well

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There is something so satisfying about a cake that looks impressive but comes together with such simple ingredients. Enjoy every bite.

Recipe FAQs

→ Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well. Toss them lightly in flour before folding into the batter to prevent sinking during baking.

→ How should I store this cake?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.

→ Can I substitute the sour cream?

Greek yogurt makes an excellent substitute for sour cream, providing similar moisture and tang. Full-fat yogurt works best for maintaining texture.

→ What pairs well with this cake?

Serve warm with whipped cream or vanilla ice cream. It also pairs beautifully with coffee, tea, or a glass of Moscato for dessert.

→ How do I know when the cake is done?

Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is ready. The top should be golden brown.

→ Can I make this ahead of time?

Yes, bake up to 2 days ahead. The flavors actually develop better overnight. Wrap tightly and bring to room temperature before serving.