Moist Cranberry Cake (Printable)

A tender cake bursting with tart cranberries and balanced by sweet buttery goodness

# 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:

01 - Preheat the oven to 350°F. Grease a 9-inch round or square cake pan and line the bottom with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
04 - Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
05 - Mix in the sour cream until the batter is smooth and creamy.
06 - Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix 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. Sprinkle with turbinado sugar and orange zest if using. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The sweet-tart cranberries create little bursts of juice throughout every bite, like tiny surprises waiting in the crumb
  • This cake manages to feel fancy enough for holiday hosting while being simple enough for a Tuesday afternoon craving
  • It stays incredibly moist for days, assuming you can resist eating it all in one sitting
02 -
  • Frozen cranberries tend to sink to the bottom, so toss them in a tablespoon of flour before folding them in
  • Overmixing the batter will make the cake tough, so stop as soon as the flour disappears
  • The turbinado sugar topping is optional, but it adds such a lovely crunch that I never skip it anymore
03 -
  • Room temperature ingredients incorporate more easily and create a more tender crumb
  • If using frozen cranberries, do not thaw them first or they will release too much liquid into the batter

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