0 from 9 votes
Cranberry Cake
Easy and quick Cranberry Cake is buttery, with a tender crumb, and has a balanced sweetness thanks to the burst of tart cranberries infused in the center. It's effortless to prepare and serves as one of the best desserts for holidays or any occasion.
Prep Time
10 mins
Cook Time
1 hr
Servings: 8 people
Calories: 361 kcal
Course:
Cake
Cuisine:
International
Ingredients
- 2 cups (180 g) all-purpose flour
- 1 teaspoon (5 g) salt
- 1 teaspoon (5 g) baking powder
- 1/2 cup (113 g) unsalted butter
- 1 cup (200 g) caster sugar
- 1 (40 g without shell) egg
- 1/2 teaspoon (4 g) almond extract
- 1/2 cup (123 g) sour cream
- 2 cups (120 g ) frozen cranberries
Instructions
- Preheat the oven to 170°C (350°F). Grease a 9" x 5" (23 x 12 cm) loaf pan and set it aside.
- In a bowl, whisk together all-purpose flour, salt, and baking powder. Set aside.
- In a separate bowl, beat unsalted butter with sugar using a hand mixer until creamy and smooth. Add the egg and almond extract, and continue beating until well incorporated. Gradually add the flour mixture, beating until just combined. Then, add sour cream and beat until the mixture is smooth. Gently fold in the frozen cranberries, reserving a handful for topping.
- Transfer the batter to the greased loaf pan. Smooth it out with a spatula and evenly sprinkle the reserved cranberries on top.
- Bake for 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow it to cool slightly in the pan (about 15 to 20 minutes), then transfer it to a cooling rack to cool completely.
Cup of Yum
Notes
- Recipe Source: Delish
- Fresh or frozen cranberries work well for cranberry cake. If using frozen cranberries, there's no need to thaw them; you can use them directly from the freezer.
- Don't overmix the batter. Overmixing can make the cake tough. Mix until just combined once you add the dry ingredients to the wet ones.
- The cake is soft and tender when it's hot out of the oven. Let it cool in the pan for a while to prevent it from falling apart. Then, transfer it to a cooling rack to cool completely.
Nutrition Information
Serving
8people
Calories
361kcal
(18%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
59mg
(20%)
Sodium
359mg
(15%)
Potassium
83mg
(2%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
489IU
(10%)
Vitamin C
4mg
(4%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 361
% Daily Value*
| Serving | 8people | |
| Calories | 361kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 59mg | 20% |
| Sodium | 359mg | 15% |
| Potassium | 83mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 489IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.