Cranberry Cake
Deliciously moist cranberry cake that's perfect for any occasion.
Equipment
- Stand mixer
- 9×13 inch baking pan
- whisk
Ingredients
Cake Ingredients
- 4 large eggs room temperature
- 2.67 cups sugar (534g)
- 1 cup unsalted butter cubed and softened (236g)
- 2 teaspoons vanilla extract
- 0.5 teaspoon salt
- 2.75 cups flour (345g), divided
- 1 teaspoon baking powder
- 0.33 cup whole milk room temperature (80mL)
- 12 ounces fresh cranberries (340g)
- 2 tablespoons granulated sugar for topping, optional
Instructions
Baking Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan with butter or baking spray. Line it with parchment paper.
- In a stand mixer bowl, combine the eggs and sugar. Beat on medium speed for 4 to 5 minutes until pale yellow and thick.
- Add the butter, vanilla, and salt, beating on medium speed for 1 to 2 minutes until combined.
- In a medium bowl, whisk together 2¾ cups of flour and baking powder.
- Add half of the flour mixture to the batter, fold gently, then add the milk and stir, followed by remaining flour mixture.
- Toss cranberries with remaining flour, then gently fold into the batter.
- Dollop the batter into the prepared baking pan and spread into an even layer. Sprinkle optional sugar on top.
- Bake for about 50 to 55 minutes until a toothpick comes out clean. Let the cake cool completely in the pan.
Notes
Weigh the flour for accuracy. Use a whisk attachment for best results. Don’t overmix to prevent a tough cake. Use a spatula to fold the batter and cranberries gently.
Nutrition
Serving: 1sliceCalories: 454kcalCarbohydrates: 70gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 103mgSodium: 162mgPotassium: 93mgFiber: 2gSugar: 46gVitamin A: 591IUVitamin C: 4mgCalcium: 49mgIron: 2mg
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