Dessertschewoutloud5.0
Cranberry Cake
This easy cranberry cake is bursting all over with holiday flavors. It's perfect for potlucks, snacks, dessert, and even breakfast. So easy and festive!
👥 20 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- wooden spoon
- whisk
📝 Preparation Steps
1
Preheat and Grease
2
Preheat oven to 350F, with rack on lower middle position. Grease a 9x13 baking pan. Set aside.
3
Beat
4
In the bowl of a stand mixer, fitted with paddle attachment, cream together the butter and brown sugar, beating until smooth.
5
Beat in the eggs, scraping the bowl as needed; beat until smooth. Beat in the yogurt, almond extract, vanilla extract, baking powder, baking soda, salt, and both flours. The mixture will be quite thick; use a wooden spoon to stir in the fresh cranberries.
large eggs (room temp)2vanilla extract1 teaspoonbaking powder1 teaspoonbaking soda1 teaspoon
6
Sprinkle
7
Transfer the batter into the prepared pan. Sprinkle top with a thin layer of coarse sugar.
coarse sugar (sparkling sugar, for topping)
8
Bake about ⏱️ 40 minutes, or just until a toothpick inserted into the center comes out almost clean, with a few fine tender crumbs attached.
9
Cut
10
Sprinkle on more coarse sugar to garnish, if desired. Let cool before cutting and serving.
coarse sugar (sparkling sugar, for topping)
11
Drizzle
12
For Optional Simple Icing: In a bowl, whisk together powdered sugar and 1 tablespoon milk until smooth and thick enough to drizzle. If needed, add 1 teaspoon of milk at a time, just until icing is of desired consistency. Drizzle over cooled cake and let set for ⏱️ 15 minutes.
powdered sugar1 cup
Nutrition Facts
calories
151 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
1 g
sugar Content
12 g
sodium Content
156 mg
protein Content
3 g
trans Fat Content
0.2 g
cholesterol Content
32 mg
carbohydrate Content
22 g
saturated Fat Content
3 g
unsaturated Fat Content
1.4 g
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