Description
Indulge in this moist, flavorful cake featuring sweet-tart cranberries, perfect for holiday celebrations or cozy gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 3 large eggs
- 2 cups fresh or frozen cranberries (thawed if frozen)
- 1 tsp vanilla extract
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour and baking powder until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar for about three minutes until light and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients on low speed. Gently fold in the cranberries until evenly distributed.
- Bake Your Cake: Pour the batter into the prepared cake pan and smooth out the top. Bake for 30-35 minutes or until a toothpick comes out clean from the center.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Enjoy it on its own or topped with whipped cream!
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Use fresh cranberries for optimal tartness; frozen can make the batter too wet. For added texture, consider mixing in nuts or chocolate chips. Store leftovers in an airtight container for up to three days, or freeze slices individually wrapped for longer storage.