When winter cravings call for something bright and comforting, this cranberry cake answers with a cheerful burst of tart berries and buttery sweetness. It’s the kind of simple, homemade bake that feels right at home anywhere — a cozy breakfast bite, an afternoon coffee cake or a holiday dessert that brings everyone back to the spread for “just one more square.” Light, fluffy and delightfully fuss-free, it’s a little seasonal treat that makes the day feel softer around the edges.
Simple Cranberry Cake
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Ingredients
- Cooking spray
- 1-1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. kosher salt
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter room temperature
- 2 large eggs room temperature
- 1/4 cup sour cream or plain Greek yogurt
- 1 tsp. vanilla extract
- 1-1/2 cups fresh cranberries or thawed frozen cranberries
Instructions
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Preheat oven to 350 degrees F with rack in center. Line 8×8-inch baking dish with parchment paper, leaving 2-inch overhang on sides for easy removal when done baking. Spray with cooking spray.
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In large bowl, combine flour, baking powder and salt.
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In mixing bowl with electric mixer, beat together sugar and butter until light and fluffy, about 2 minutes. Beat in eggs, one at a time, followed by sour cream and vanilla.
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Gradually add dry ingredient mixture to wet ingredients, mixing on low speed until just combined.
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Fold in cranberries with wooden spoon.
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Transfer batter to prepared baking dish and spread into even layer. Bake 25-30 minutes, or until a toothpick inserted into center comes out mostly clean. Cool for 10 minutes in pan, then use the parchment paper to lift and remove cake from pan. Slice into squares to serve.
Notes
Nutrition
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