Easy Cranberry Cake

Easy Cranberry Cake – An easy and delicious cake bursting with tart cranberries. Top with vanilla ice cream and enjoy!

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Cranberries have been out in the grocery stores around here for the last couple weeks, so I, of course, made sure to grab a couple bags to whip up some tasty recipes this month.

Today, we’re making an easy cake bursting with tart cranberries. It’s a great dessert to make over the holiday season, especially if you have leftover cranberries from Thanksgiving to use up!

HOW TO MAKE CRANBERRY CAKE

To make this cranberry cake, you’ll need:

• Flour
• Sugar
• Salt
• Fresh cranberries
• Chopped almonds
• Butter
• Eggs
• Almond extract
• Vanilla extract
• Cinnamon

Once you have all of your ingredients ready, go ahead and combine the flour, sugar, salt and almonds.

Stir in half of the cranberries and toss to coat.

In another mixing bowl, combine the butter, eggs, almond and vanilla extracts and cinnamon.

Add the wet mixture to the dry mixture.

Stir until it becomes a thick batter.

Pour the batter into a greased baking pan.

Sprinkle on the remaining cranberries and gently press them into the batter.

While baking, the cranberries will burst and sink, spreading tart and tangy goodness throughout the cake.

The texture resembles a denser pound cake, but still moist and delicious.

WHAT KIND OF GLAZE GOES WELL WITH CRANBERRY CAKE?

Although the recipe below doesn’t include a glaze (I like to just top the cake with ice cream), you could try one of the following combinations:

Orange Glaze

• 1 cup of powdered sugar
• 2 tablespoons of milk
• 1 tablespoon of orange juice

Lemon Glaze

• 2/3 cup powdered sugar
• 2 tablespoons butter, melted
• 4 teaspoons lemon juice

CAN YOU USE FROZEN CRANBERRIES FOR THIS CAKE?

Yes, you can use frozen cranberries but I recommend allowing the frozen berries to thaw for a bit before stirring them into the batter.

If you throw them in right from the freezer, the batter will thicken and become difficult to stir.

WHAT OTHER FRUITS COULD BE SUBSTITUTED FOR THIS CAKE?

There’s a chance not everyone in your family loves cranberries. I get that.

Some other fruits to try, would be cherries, raspberries or blueberries!

HOW SHOULD CRANBERRY CAKE BE STORED?

Loosely cover the cake and store it at room temperature. If stored airtight, it will soften further and become a bit sticky.

LOOKING FOR MORE CRANBERRY RECIPES?

• Party Punch
• Cranberry Almond Broccoli Salad
• Cranberry Lemonade Slush

Easy Cranberry Cake

Print

An easy and delicious cake bursting with tart cranberries. Top with vanilla ice cream and enjoy!

• Author: Sara

Ingredients

• 1 cup flour
• 1 cup white sugar
• 1/4 teaspoon salt
• 1/2 cup chopped almonds
• 1 cup fresh cranberries, divided
• 1/2 cup butter, melted
• 2 eggs, beaten
• 1/4 teaspoon almond extract
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Instructions

1. Preheat oven to 350º Fahrenheit.
2. Grease an 8×8 inch pan.
3. In large mixing bowl, combine the flour, sugar and almonds.
4. Stir in half of the cranberries and toss to coat. Set aside.
5. In another bowl, mix the butter, eggs, almond and vanilla extracts and cinnamon.
6. Add the wet mixture to the dry mixture.
7. Spread the batter into a greased 8×8 baking pan.
8. Sprinkle with remaining cranberries (pushing berries halfway into the batter).
9. Bake at 350º Fahrenheit for 40 minutes, or until a wooden pick inserted near the center comes out clean.
10. Serve warm with ice cream or whipped topping.