Easy Cranberry Cake
This Cranberry Cake recipe is a delicious blend of tart cranberries with just the right sweetness. Made with simple ingredients like butter, vanilla extract, and citrus zest, this cake is all about simple, great flavors.
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Ingredients
- 3 large eggs , room temperature
- 2 cups sugar , leveled off
- ¾ cup unsalted butter softened
- 1 Tablespoon pure vanilla extract
- 2 cups all-purpose flour , spooned, leveled, and sifted
- 12 oz fresh cranberries
- ¼ teaspoon kosher salt
- 1 Tablespoon pure vanilla extract
- 1 tablespoon , orange or lemon zest
- 1 Tablespoon turbinado sugar or any coarse sugar , to taste
Instructions
- Preheat the oven to 350 degrees. Greased and flour a 9x13 pan with or line with parchment paper; set aside.
- In a stand mixer with the whisk attachment, beat the eggs with the sugar until slightly thickened, double in volume, and light in color for about 10 minutes (in this recipe, the eggs work as your leavening agent, so do not skip 10 minutes beating process.)
- Add the butter, kosher salt, orange zest, and vanilla, and mix for about two more minutes until blended. Using a rubber spatula, fold in the flour until just combined. Gently fold in the cranberries until combined.
- The batter will be pretty thick. Spread gently into the prepared 9x13 pan and sprinkle the turbinado sugar on top. Bake the cranberry cake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into slices. Enjoy!
Notes
How to Store & Re-Heat
Make-Ahead
How to Freeze
To freeze the Cranberry Cake, ensure it has cooled completely. Wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. Place it in a freezer-safe bag or airtight container, and label it with the date. The cake can be frozen for up to 1 month. When ready to enjoy, thaw the cake in the refrigerator overnight and serve. Warm the thawed cake in a low-temperature oven for 10 minutes if desired. Freezing allows you to have a ready-made treat for later enjoyment.
Notes:
- This is a very thick batter when it has finished mixing. You will need to press it into the pan to spread it out.
- There is no baking soda or baking powder needed in this recipe. The extended beating time for the eggs provides the necessary leavening for the cranberry cake (do not shorten or skip the beating process!!!).
Nutrition Facts
Easy Cranberry Cake
Amount per Serving
Calories
345
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
50
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
71
mg
24
%
Sodium
43
mg
2
%
Potassium
68
mg
2
%
Carbohydrates
54
g
18
%
Fiber
2
g
8
%
Sugar
36
g
40
%
Protein
4
g
8
%
Vitamin A
431
IU
9
%
Vitamin C
4
mg
5
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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