Cranberry Cake Moist and Tender (Printable)

Tart cranberries meet sweet buttery crumb in this moist, tender cake perfect for holidays.

# What You'll Need:

→ Cake Components

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

→ Optional Topping

12 - 2 tablespoons turbinado or granulated sugar
13 - Zest of 1 orange

# Step-by-step:

01 - Preheat oven to 350°F. Grease a 9-inch round or square cake pan and line bottom with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until evenly distributed.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully blended.
05 - Mix sour cream into butter mixture until smooth and uniform in texture.
06 - Add flour mixture in three portions, alternating with milk, starting and ending with flour. Mix until just combined.
07 - Gently fold cranberries into batter using spatula, being careful not to overmix.
08 - Transfer batter to prepared pan, smoothing top surface. Sprinkle with turbinado sugar and orange zest if desired. Bake for 35-40 minutes until toothpick inserted in center comes out clean.
09 - Let cake rest in pan for 10 minutes, then remove to wire rack to cool fully before serving.

# Expert Advice:

01 -
  • The combination of tart cranberries and sweet buttery cake is absolutely addictive
  • It comes together faster than you can brew a pot of coffee
  • The orange sugar topping creates this incredible crackly crust that people go crazy for
02 -
  • Frozen cranberries will sink to the bottom unless you toss them in a tablespoon of flour first
  • The cake is done when the top springs back lightly when touched and a tester comes out clean
  • Letting it cool in the pan for those 10 minutes is crucial or it might break apart
03 -
  • Room temperature ingredients blend together more easily and create a more uniform texture
  • Grate the orange zest before you juice the fruit, it is much easier to handle
  • If using frozen cranberries, do not thaw them first or they will release too much moisture

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