Moist Cranberry Cake (Printable Version)
Tart cranberries meet sweet buttery crumb in this moist, tender cake. Ready in one hour.
# Ingredient List:
→ For the Cake
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/2 cup sour cream
10 - 1/4 cup milk
11 - 2 cups fresh or frozen cranberries
→ For the Topping
12 - 2 tablespoons turbinado or granulated sugar
13 - Zest of 1 orange
# Directions:
01 - Preheat the oven to 350°F. Grease a 9-inch round or square cake pan and line the bottom with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
05 - Stir in the sour cream until the mixture is smooth and uniform.
06 - Add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Mix until just combined, being careful not to overmix.
07 - Gently fold the cranberries into the batter using a spatula until evenly distributed.
08 - Pour the batter into the prepared pan and smooth the top. Sprinkle with turbinado sugar and orange zest if using. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The buttery crumb stays incredibly moist for days, making it perfect for holiday gifting or lazy weekend breakfasts
- Fresh cranberries create these gorgeous bursts of tartness that wake up every single bite
- This is one of those rare cakes that actually tastes better on day two when the flavors have had time to become friends
02 -
- Over mixing the flour creates tough, rubbery cakes, stop the mixer the moment you see the last flour streak disappear
- Frozen cranberries release more liquid than fresh, coating them in a tablespoon of flour keeps them evenly distributed
- The toothpick test is your best friend, cranberry cakes can look done while still being raw in the center
03 -
- Room temperature ingredients combine into a smoother batter that bakes more evenly
- Grating a little orange zest into the sugar before creaming infuses the entire cake with subtle citrus flavor