The first time I made this soft, dense, lusciously buttery cake I ended up making it twice more, just for kicks. I couldn’t get enough of it. It’s sweet with a golden crumb, soft and moist, dense without being heavy, with juicy explosions of tart cranberries.
Moist & Delicious Cranberry Cake
- 3 eggs
- 2 cups sugar
- 3/4 cup unsalted butter slightly softened and cut into chunks
- 1 1/2 tsp vanilla
- 1 tsp salt
- 2 tbsp whole milk
- 2 cups flour more to toss the cranberries to cover them completely.
- 2 1/2 cups cranberries 12 ounce bag you can use frozen, but don’t thaw.
- Powdered sugar or sparkling sugar for garnish
Preheat oven to 350°. Grease and flour a 9” x 13” baking pan. In a small bowl, toss cranberries with a handful of flour to cover them completely.
In a large bowl, beat eggs and sugar for 5-7 minutes, until eggs have increased in volume and stream into ribbons when you lift the beaters.
Add butter and vanilla and beat until incorporated, about 2 minutes. Beat in milk and salt. Stir in flour, then fold in cranberries. Scrape batter into prepared pan.
Bake for 40-50 minutes (begin checking at 40 minutes), or until a tester comes out clean (but there might be cranberry juices on it).
Cool on a wire rack. Allow the cake to cool completely before cutting it into slices. Garnish with powdered sugar.
Try not to over bake the cake. You may need to tent the cake with foil in the last 15 minutes or so to keep the top from browning.
Coat your cranberries in flour before folding them into the cake batter.
Don’t have fresh cranberries? You can use frozen cranberries!
Don’t overmix. In order to keep the cake light and tender make sure to mix the cake batter until just combined.
Stir in the cranberries by hand (using a rubber spatula or wooden spoon). This ensures that they don’t get broken up by the mixer.
Don’t overbake. As you approach the end of bake time watch the cake closely, pull it out of the oven as soon as a toothpick inserted into the center comes out clean.