Description
This Cranberry Cake is a delightful dessert combining sweet and tart flavors with a tender, moist crumb. Infused with vanilla and almond extracts and fresh orange zest, it bursts with fresh cranberries, making it perfect for impressing guests or enjoying as a festive treat.
Ingredients
Cake Ingredients
- 2 cups granulated sugar
- 3 large eggs
- ¾ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 orange, zested (about 2 teaspoons loose zest)
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 2 ½ cups fresh cranberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 13×9-inch baking dish by spraying it with baking spray or applying a homemade cake release. Set the dish aside.
- Beat Sugar and Eggs: In a large mixing bowl, beat the granulated sugar with the eggs for about 5 minutes until the mixture doubles in size and becomes pale and fluffy.
- Add Butter and Extracts: Incorporate the softened butter, vanilla extract, almond extract, and freshly grated orange zest into the mixture. Beat everything together for an additional 2 to 3 minutes until well combined.
- Combine Dry Ingredients: Gently add the all-purpose flour and kosher salt to the wet ingredients. Stir just until the flour is incorporated, taking care not to overmix the batter to keep the cake tender.
- Fold in Cranberries: Carefully fold in the fresh cranberries to distribute them evenly throughout the batter.
- Bake: Pour the batter into the prepared baking dish and place it in the preheated oven. Bake for 42 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the baking dish before cutting and serving to ensure it sets properly and the flavors meld.
Notes
- For a more intense orange flavor, use freshly squeezed orange juice in addition to zest.
- Fresh cranberries can be substituted with frozen cranberries if fresh are unavailable; just do not thaw before folding them in to prevent color bleed.
- Ensure the butter is softened for easier mixing and better texture.
- If you prefer a less tart cake, reduce the cranberries to 2 cups.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
