Homemade Cranberry Cake

This simple and cozy cranberry cake is perfect for gatherings, offering a delightful balance of tart and sweet flavors with little pops of cranberry in each bite.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 servings

Course: Baked Goods, Dessert

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups Cranberries, fresh or frozen Frozen cranberries can be used without thawing.
2 cups All-purpose flour Regular all-purpose flour works best.
1 tbsp Baking powder
1 tsp Baking soda
1/2 tsp Salt Enhances flavor.
1 cup Granulated sugar
2 large Eggs Supports structure.
1 cup Milk or buttermilk Buttermilk gives a tangy flavor.
1/2 cup Neutral oil or melted butter Oil keeps it moist; butter adds flavor.
2 tsps Vanilla extract For flavor.
1 tbsp Orange zest Optional but complementary.

Method

Preparation

Preheat your oven to 350°F (175°C). Grease your chosen pan (9-inch round or 8x8 square) and optionally line it with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, and salt to combine.
In a larger bowl, whisk together the sugar and eggs until lighter. Then add the milk or buttermilk, oil or melted butter, vanilla, and orange zest if using.
Combine the dry ingredients into the wet ingredients and stir until just combined, being careful not to overmix. Gently fold in the cranberries.
Pour the batter into the prepared pan and bake for about 35 to 45 minutes. A toothpick inserted should come out mostly clean with a few moist crumbs.
Allow the cake to cool for at least 15 minutes before slicing. Dust with powdered sugar if desired.

Notes

For a touch of sweetness, toss cranberries with sugar if they taste too tart. This cake freezes well, either whole or sliced.