Moist Cranberry Cake

The cranberries caught my eye at the market, those deep ruby gems sitting in mounds like winter jewels. I grabbed two bags without a recipe in mind, just knowing I needed to bake something that would make the whole house smell like comfort. My grandmother used to say tart fruit teaches you how to appreciate sweet moments.

Last December, my neighbor Sarah stopped by while this was cooling on the counter. She stood in my kitchen doorway, closed her eyes, and said this is exactly what December should smell like. We ended up eating warm slices with coffee while watching snow dust the front yard, and she asked for the recipe before her boots were even off.

Ingredients

• All-purpose flour (2 cups): The structure holding everything together, though I have used half whole wheat for a nuttier twist
• Baking powder and baking soda: Your lift agents that make those tender crumbs possible
• Salt (1/4 tsp): Just enough to wake up all the other flavors without anyone knowing it is there
• Unsalted butter (1/2 cup): Room temperature is non negotiable here, cold butter creates sad, dense cakes
• Granulated sugar (1 cup): I have used coconut sugar in a pinch, though the texture becomes slightly denser
• Large eggs (2): Bring them to room temperature too, they emulsify so much better into the butter
• Vanilla extract (1 tsp): Pure extract makes a difference you can actually taste
• Sour cream (1/2 cup): The secret ingredient for tenderness, Greek yogurt works beautifully too
• Milk (1/4 cup): Whole milk gives the best crumb, but whatever you have in your fridge will do
• Fresh cranberries (2 cups): Frozen works if that is what you can find, just toss them in a little flour first
• Turbinado sugar (2 tbsp, optional): Creates this gorgeous crackly sugary crust on top
• Orange zest: The brightness that makes people ask what is your secret ingredient

Instructions

Get your oven ready:

Preheat to 350°F and grease your pan like you mean it, cranberry cakes love to stick in the corners

Whisk the dry stuff:

Flour, baking powder, baking soda, and salt in one bowl, give it a quick whisk to distribute everything evenly

Cream butter and sugar:

Beat them for 2 to 3 minutes until the mixture looks pale and fluffy, this creates air pockets that make the cake tender

Add the eggs:

One at a time, letting each one fully incorporate before adding the next, then mix in your vanilla

Stir in sour cream:

Mix until completely smooth, no streaks allowed

Alternate wet and dry:

Add flour in three parts, milk in two, starting and ending with flour, stop as soon as the last streak disappears

Fold in cranberries:

Gently fold them in by hand so they do not all sink to the bottom or get crushed

Top and bake:

Smooth the batter, sprinkle with turbinado sugar and orange zest if using, bake 35 to 40 minutes until a toothpick comes out clean

Cool completely:

Let it rest 10 minutes in the pan, then cool on a wire rack before slicing

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My brother in law, who claims to hate desserts that are too sweet, ate three slices at Christmas dinner last year. He kept saying it is the tartness, it is the tartness while reaching for another piece. Now every time I see fresh cranberries in stores, I send him a photo and he asks when I am baking.

Making It Ahead

This cake freezes beautifully, wrap individual slices in plastic and foil for up to three months. I always bake two during holiday season, one for now and one for the deep freeze when unexpected guests drop by.

Serving Suggestions

Warm slices with a dollop of whipped cream or vanilla ice cream turns this from snack to dessert. The warmth slightly melts the cranberries, creating these little pockets of jammy goodness throughout each bite.

Storage And Keeping

Keep it covered at room temperature for up to three days, though in my house it rarely lasts past day two. The cranberries continue to release moisture, making the cake even more tender as it sits.

• Never store warm cake in an airtight container or the condensation will make the top soggy
• Slide a piece of parchment paper between layers if you are stacking slices for storage
• A quick 15 second zap in the microwave brings day old cake back to life perfectly

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There is something deeply satisfying about turning a bag of tart cranberries into something that makes people close their eyes and smile. Hope this cake finds its way to your kitchen table soon.

Recipe FAQs

→ Can I use frozen cranberries?

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

→ How should I store this cake?

Keep covered at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to a week.

→ Can I substitute the sour cream?

Greek yogurt makes an excellent substitute for sour cream, maintaining moisture and tenderness while adding a slight tang.

→ What size pan works best?

A 9-inch round or square cake pan yields ideal results. The batter also works in a bundt pan with slightly adjusted baking time.

→ How do I know when it's done baking?

Insert a toothpick into the center. When it comes out clean or with just a few moist crumbs, the cake is perfectly baked.