Moist Tart Cranberry Cake (Print Version)
Moist tender cake loaded with tart cranberries and sweet buttery crumb. Perfect holiday dessert.
# What You Need:
→ 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, beat the softened butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.
05 - Stir in the sour cream until the mixture is smooth and uniform.
06 - Add the flour mixture in three portions, alternating with the milk, 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 tart cranberries create these little bursts of brightness that cut through all that buttery sweetness in the most perfect way
- It comes together so quickly you could probably make it start to finish while your coffee brews
- That crunchy sugar on top is basically the best part and nobody will judge you if you sneak an extra piece
02 -
- Room temperature ingredients blend together so much better than cold ones
- Overmixing the flour makes tough cake so stop as soon as you no longer see dry streaks
03 -
- Coat frozen cranberries in flour before folding them in to keep them from sinking to the bottom
- Let the cake cool completely before wrapping it or moisture gets trapped and makes the top soggy