Cranberry cake

Here’s a delicious, moist cranberry cake recipe—perfect for breakfast, dessert, or holiday gatherings 🍰🍒

Cranberry Cake

Ingredients

Cake:

• 2 cups (250 g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon (optional)
• ½ cup (115 g) unsalted butter, softened
• 1 cup (200 g) sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (240 ml) sour cream or yogurt
• 1½ cups fresh or frozen cranberries

Topping (optional):

• ¼ cup sugar
• 1 tsp cinnamon
• 2 tbsp butter, melted

Instructions

1. Preheat Oven
   • 350°F (175°C). Grease and flour a 9×13-inch pan or a round cake pan.
2. Mix Dry Ingredients
   • In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
3. Cream Butter and Sugar
   • Beat butter and sugar until light and fluffy.
   • Add eggs one at a time, then stir in vanilla.
4. Combine Wet and Dry
   • Alternate adding flour mixture and sour cream to the butter mixture.
   • Mix until just combined (don’t overmix).
5. Fold in Cranberries
   • Gently fold cranberries into the batter.
6. Add Topping (Optional)
   • Mix sugar, cinnamon, and melted butter. Sprinkle over batter.
7. Bake
   • 45–50 minutes (or until a toothpick comes out clean).
   • Let cool before serving.

Tips

• Use fresh cranberries for tartness or frozen (do not thaw) for easier mixing.
• Add orange zest to the batter for extra flavor.
• Serve with whipped cream, cream cheese frosting, or a dusting of powdered sugar.

If you want, I can also give a quick 30-minute cranberry cake recipe that’s lighter, fluffier, and perfect for last-minute baking.

Do you want me to do that?