Cranberry Cake
User Reviews
5
Cranberry Cake
Description
The Cranberry Cake uses softened butter creamed with sugar, combined with egg yolks, almond and vanilla extracts, and sour cream to form a rich, moist batter. Flour, baking soda, and salt are whisked separately and gradually incorporated. Egg whites beaten to stiff peaks are folded gently into the batter to lighten it before fresh cranberries are added, preserving their tartness. The top is sprinkled with extra granulated sugar to enrich the surface texture and aid browning.
Baked at 350°F in a greased 13x9 pan, this cake results in a delicate crumb with fruity, slightly tangy pockets from the cranberries contrasting against a buttery richness and subtle almond undertone. The cake can be sliced for dessert or afternoon tea, enjoying its balanced sweetness and textural contrast.
Covered tightly, it keeps for up to 3 days at room temperature, or it can be wrapped and frozen for several months, making it convenient for advance preparation and storage.
Ingredients
- ⅔ cup butter softened, unsalted
- 2 cups granulated sugar
- 4 egg whites and yolks divided, large
- ¾ teaspoon almond extract
- ½ teaspoon vanilla extract
- ⅔ cup sour cream
- 2 cups all-purpose flour
- ⅛ teaspoon baking soda
- ½ teaspoon table salt
- 2 cups cranberries rinsed, picked through, and dried, fresh
- 1 Tablespoons granulated sugar for topping
Instructions
- Preheat oven to 350F (175C) and lightly grease a 13x9 baking pan. Set aside.
- Combine butter and sugar in a large mixing bowl and use an electric mixer to beat until well creamed.
- Add egg yolks (place the whites in a separate, clean, dry, dish) and extracts and stir well.
- Stir in sour cream until well combined.
- In a separate medium sized bowl, whisk together flour, baking soda, and salt.
- Gradually (in 3 or 4 parts) add flour mixture to the butter mixture, mixing just enough to completely combine ingredients after each addition.
- To another medium sized, clean, dry, and grease-free bowl, pour egg whites and use an electric mixer to beat until you reach stiff peaks. Add to your batter and use a spatula to gently fold egg whites into the batter.
- Add the cranberries and fold gently into the batter until well distributed. Spread batter evenly into prepared baking pan.
- Sprinkle additional granulated sugar evenly over cake and transfer to center rack of 350F (175C) preheated oven. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool in pan before serving.
Notes
- Store the cake tightly covered at room temperature for up to three days to maintain freshness.
- For longer storage, wrap the cake securely and freeze it for several months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 354kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 89mg | 30% |
| Sodium | 136mg | 6% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 484IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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