Description
A delightful cake combining tart cranberries with a moist, fluffy base, perfect for brunch or afternoon snacks.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk with vinegar)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups fresh or frozen cranberries
- Optional: Cream cheese frosting for drizzling
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Gently fold in the cranberries until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool before drizzling with cream cheese frosting, if desired.
Notes
Serve fresh and enjoy with coffee or tea. Store leftovers tightly in an airtight container for up to 2 days at room temperature, or refrigerate for about a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cranberry cake, coffee cake, dessert, holiday baking, festive recipes