Fresh Cranberry Cake

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Calories: 251kcal

Author: Lord Byron's Kitchen

The tartness of cranberries is balanced perfectly with just the right amount of sweetness in this Fresh Cranberry Cake! You may be tempted to cut yourself a big slice and top it with ice cream or whipped cream, but, don’t overdo it! Let the flavours of this cake shine through, don’t mask or muddle it with toppings; a dusting of sugar will do just fine!

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Ingredients

1/2 cup salted butter, softened
1 cup sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 cup milk
2 cups all-purpose flour
1 tablespoon orange zest
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups fresh cranberries, washed and patted dry

Instructions

Preheat your oven to 350 degrees F. Prepare a 10″ springform pan by lining the bottom with parchment paper and greasing the sides with non-stick cooking spray. Set aside.
Next, beat the butter and sugar together until well combined.
Add the eggs one at a time, beating well after each addition.
Next, add the vanilla, sour cream, and milk. Beat on low speed until incorporated into the butter and sugar mixture.
Add the flour, orange zest, baking powder, and baking soda. Beat into the wet ingredients until just mixed through.
Add the fresh cranberries and use a wooden spoon or a spatula to stir the berries evenly through the cake batter.
Transfer the batter to the prepared cake pan. Smooth the top and tap the pan firmly on your countertop a few times to settle the batter into the pan.
Bake for 60 minutes or until a toothpick inserted into the center of the cake comes out clean. (Test the cake for doneness at the 50-minute mark.)
Remove the cake from the oven and set the pan on a wire cooling rack. Cool for 15 minutes before removing the springform side. Allow to cool completely.

Nutrition