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Cranberry Cake

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A delightful dessert combining the sweetness of cake with the tartness of cranberries, perfect for any occasion.

Ingredients

  • 3 large eggs, room temperature
  • 2 ¼ cups granulated sugar
  • ¾ cup unsalted butter, very soft and room temperature (plus additional for greasing the baking dish)
  • ¼ cup whole milk, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 12 ounces fresh whole cranberries
  • 1 tablespoon all-purpose flour (to coat cranberries)

Instructions

  1. Preheat your oven to 350°F. Lightly butter a 9×13 inch glass baking dish to prevent sticking and set aside.
  2. In a large bowl, use a handheld mixer on medium-high speed to beat the eggs and granulated sugar for 6-7 minutes until thick and pale yellow.
  3. Add the softened butter, whole milk, vanilla extract, and almond extract to the whipped eggs. Beat on medium speed for 1-2 minutes.
  4. Switch mixer speed to low and slowly add 2 ½ cups of flour and salt. Mix until incorporated, being careful not to overmix.
  5. In a separate bowl, toss fresh cranberries with 1 tablespoon of flour.
  6. Gently fold the coated cranberries into the batter until evenly distributed.
  7. Pour the batter into the prepared baking dish. Bake for 50-55 minutes until the top is golden and a toothpick comes out clean.
  8. Allow the cake to cool completely at room temperature before slicing and serving.

Notes

This cake pairs well with some whipped cream or a scoop of vanilla ice cream. Dusting with powdered sugar adds a nice touch.

Find it online: https://zestuni.site/cranberry-cake-recipe/