Tart Cranberry Cake (Printable)
Moist tender cake bursting with tart cranberries and sweet buttery crumb
# 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
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 9-inch round or square cake pan with butter and line the bottom with parchment paper for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well blended. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar together with an electric mixer or whisk until light and fluffy, approximately 2–3 minutes.
04 - Add the eggs one at a time, beating well after each addition. 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 separate additions, alternating with the milk. Begin and end with the flour addition. Mix gently until just combined, being careful not to overmix.
07 - Gently fold the cranberries into the batter using a spatula, distributing them evenly throughout.
08 - Pour the batter into the prepared pan and smooth the top surface. Sprinkle with turbinado sugar and orange zest if desired.
09 - Bake for 35–40 minutes, or until a wooden toothpick inserted into the center emerges clean.
10 - Allow the cake to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before slicing and serving.
# Expert Suggestions:
01 -
- The tangy cranberries cut through the sweetness just enough to keep you coming back for another slice
- It travels beautifully and actually tastes better the next day, making it perfect for potlucks or gift giving
02 -
- Frozen cranberries sink to the bottom unless you toss them in a tablespoon of flour first
- Overmixing the batter makes the cake tough, so stop as soon as the flour disappears
03 -
- Room temperature ingredients blend together more easily and create a finer crumb
- Let the cake cool completely before slicing or it will crumble and fall apart