5 from 20 votes
Cranberry Cake
This Cranberry Cake features a moist butter-based batter with sour cream and a combination of almond and vanilla extracts for flavor. Fresh cranberries are gently folded into the batter, adding tart bursts throughout. A sprinkle of sugar on top gives a slight crunch when baked. The cake is baked in a 13x9 pan to create a tender crumb with a lightly sweet crust. It’s suitable for serving as a dessert or snack and stores well at room temperature or can be frozen.
Prep Time
15 mins
Total Time
50 mins
Servings:
12
servings
Calories:
354 kcal
Course:
Dessert, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 354
% 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.