Moist Cranberry Cake (Printable)
Moist cake loaded with tart cranberries in a sweet buttery crumb, ready in one hour.
# What You'll 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 combined.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
04 - Add the eggs one at a time, beating well after each addition. 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 parts, 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 desired. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Hints:
01 -
- The tart cranberries cut through the sweet buttery crumb creating the most perfect balance youll ever taste
- It comes together faster than you can brew a pot of coffee but looks like you spent all afternoon in the kitchen
- That moment when you pull it from the oven and the whole house fills with buttery citrus scent is absolutely magical
02 -
- Frozen cranberries need a quick toss in flour before folding or theyll sink to the bottom and create a soggy layer
- Overmixing the batter is the fastest way to turn a tender cake into something tough and rubbery
- The cake might look slightly underbaked when you pull it out but it continues cooking as it cools
03 -
- Room temperature ingredients are non-negotiable for achieving that perfect tender texture
- Letting the cake cool completely before slicing is torturous but prevents it from crumbling apart