Moist Tart Cranberry Cake

There's something almost magical about cutting into a cranberry cake while it's still slightly warm and watching those jewel-toned berries glisten against the golden crumb. My grandmother used to make something similar every Thanksgiving, and the entire house would fill with this incredible buttery aroma that made waiting for dinner absolutely impossible. I've made this recipe more times than I can count since then, tweaking it here and there until it became exactly what I wanted.

Last December, I brought this to a friend's potluck and watched three different people ask for the recipe before they'd even finished their first slice. Something about the combination of tart berries and vanilla just makes people feel cozy and taken care of. One guest actually admitted she doesn't even like cranberries that much but couldn't stop eating this cake.

Ingredients

• 2 cups all-purpose flour: I've tried whole wheat before and it works but the texture is noticeably denser
• 1 1/2 tsp baking powder and 1/2 tsp baking soda: Don't skip measuring these accurately since they're what give the cake its lift
• 1/2 cup unsalted butter: Room temperature is non-negotiable here or your batter won't incorporate properly
• 1 cup granulated sugar: The cranberries need this sweetness to balance all that natural tartness
• 2 large eggs: I've never tested this with egg substitutes so I can't speak to how that would turn out
• 1 tsp vanilla extract: Use the good stuff if you have it because vanilla really shines here
• 1/2 cup sour cream: Greek yogurt works in a pinch but the texture is slightly different
• 1/4 cup milk: Whole milk gives the tenderest crumb but whatever you have in the fridge will do
• 2 cups fresh or frozen cranberries: Fresh ones burst more beautifully but frozen work fine if you coat them in flour first
• 2 tbsp turbinado sugar: This optional topping creates the most incredible crunchy crust
• Zest of 1 orange: The orange really amplifies the cranberry flavor in a surprising way

Instructions

Preheat and prepare your pan:

Get your oven to 350°F and grease a 9-inch pan thoroughly. The parchment paper on the bottom saves so much heartache later.

Whisk the dry ingredients:

Combine flour, baking powder, baking soda, and salt in a medium bowl. Give it a quick whisk to distribute everything evenly.

Cream the butter and sugar:

Beat butter and sugar until they're pale and fluffy. This usually takes 2 to 3 minutes and it's worth every second.

Add the eggs and vanilla:

Beat in eggs one at a time, letting each fully incorporate before adding the next. Then mix in the vanilla.

Blend in the sour cream:

Stir until everything is smooth. The batter might look a little curdled at this stage and that's completely normal.

Alternate wet and dry:

Add flour mixture in three parts, alternating with milk. Start and end with the flour and mix just until combined.

Fold in the cranberries:

Gently incorporate berries with a spatula. If they're frozen, toss them in a tablespoon of flour first.

Finish and bake:

Pour batter into your prepared pan and smooth the top. Sprinkle with turbinado sugar and orange zest if you're using them. Bake 35 to 40 minutes until a toothpick comes out clean.

Cool completely:

Let it rest in the pan for 10 minutes before moving it to a wire rack. This cooling period helps the cake set properly.

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My daughter requested this for her birthday instead of a traditional cake, which I thought was a little unusual until I realized she'd been sneaking slices every time I made it for months. Sometimes the simplest recipes become family traditions without anyone really planning it that way.

Making It Your Own

I've swapped in blueberries during summer when cranberries aren't in season. The tartness isn't quite the same but it's still delicious. Some friends add chopped walnuts to the batter for extra texture and that works beautifully too.

Storage and Serving

This cake stays moist on the counter for about two days if wrapped well. After that I'd recommend refrigerating it. It actually freezes surprisingly well if you want to make it ahead for holiday entertaining.

What to Serve With It

Warm slices with vanilla ice cream have become our go-to dessert after Sunday dinner. The contrast between hot cake and cold cream is something else entirely.

• A dusting of powdered sugar right before serving makes it look extra special
• Cranberry sauce on the side creates this incredibly fruity double-down situation
• Strong coffee cuts through the richness perfectly for an afternoon treat

Save Pin

There's something so satisfying about a recipe that looks impressive but comes together with such simple ingredients. Hope this finds its way into your regular rotation too.

Recipe FAQs

→ Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work perfectly in this cake. Dust them lightly with flour before folding into the batter to prevent sinking during baking.

→ How should I store leftover cranberry cake?

Store tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual slices for up to 3 months.

→ Can I substitute Greek yogurt for sour cream?

Absolutely. Greek yogurt creates an equally moist and tender crumb. Use plain, unflavored yogurt in the same amount as sour cream.

→ Why is my cake dense or dry?

Overmixing the flour develops gluten, creating toughness. Mix only until combined. Also ensure your butter is properly softened and oven temperature is accurate.

→ What pairs well with this cranberry cake?

Warm slices pair beautifully with whipped cream or vanilla ice cream. The cake also complements coffee, tea, or a glass of Moscato for dessert.

→ Can I make this cake ahead of time?

Bake up to 2 days ahead. Store wrapped tightly at room temperature. The flavors actually improve slightly as the cranberries meld into the crumb.