Description
A delicious and moist cranberry cake perfect for any occasion, featuring a sweet vanilla glaze.
Ingredients
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup sour cream
- ½ cup milk
- 2 cups fresh or frozen cranberries
- 1 tbsp all-purpose flour, for tossing the cranberries
- Vanilla Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease and line a 9-inch round or 9-inch square cake pan.
- Whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar for 2–3 minutes, until light and fluffy.
- Beat in the eggs one at a time, then add vanilla.
- Mix in sour cream and milk until smooth.
- Gradually add the dry ingredients, mixing just until combined.
- Toss the cranberries with 1 tbsp flour, then gently fold them into the batter.
- Spread the batter evenly in the prepared pan.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes, then remove from the pan and cool completely.
- Whisk powdered sugar, milk, and vanilla together. Drizzle over the cooled cake.
- Slice and serve.
Notes
- Ensure cranberries are evenly distributed in the batter for best results.
- Can substitute frozen cranberries if fresh are not available.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg