Introduction to Cranberry Cake
Cranberry cake is a delightful dessert that perfectly balances the tartness of cranberries with a rich, buttery flavor. For young professionals juggling work, social lives, and personal time, this easy-to-make treat is not only delicious but also a showstopper at gatherings. Imagine bringing this vibrant cake to a potluck or a holiday party, instantly impressing friends and colleagues without spending hours in the kitchen!
One of the best things about cranberry cake is its versatility. You can use fresh cranberries during the season or opt for frozen ones when they aren't readily available. According to a study by the USDA, cranberries are packed with antioxidants, making your cake a guilt-free indulgence!
For those who love to explore new flavors, this cake can easily be transformed into a gluten-free delight by using alternatives like almond flour or oat flour. And let’s not forget that cranberries add a pop of color, making the cake visually appealing for Instagram-worthy posts—because who doesn’t want to share a slice of happiness? Whether you're hosting a coffee meetup or just treating yourself after a long week, cranberry cake is truly a must-try for every young professional!
Ingredients for Cranberry Cake
Creating the ultimate cranberry cake requires a delightful blend of ingredients that come together to produce a moist, flavorful dessert. Here's a breakdown of the essentials you'll need:
Essential Ingredients
- 4 large eggs: Make sure these are at room temperature to help achieve a fluffy texture.
- 2⅔ cups of sugar: This sweetener will not only enhance the flavor but also contribute to the overall moisture of the cake.
- 1 cup unsalted butter: Softened butter is critical for achieving that rich, tender crumb we all love.
- 2 teaspoons vanilla extract: This aromatic ingredient adds depth and warmth to your cake.
- ½ teaspoon salt: A little salt balances the sweetness, making the flavors pop.
- 2¾ cups + 2 tablespoons flour: Proper flour measurement is key — consider using a kitchen scale for accuracy.
- 1 teaspoon baking powder: This leavening agent will ensure your cake rises beautifully.
- ⅓ cup whole milk: Room temperature milk keeps the batter smooth and well-blended.
- 12 ounces of fresh cranberries: The tartness of these berries elevates the cake's flavor profile wonderfully.
These ingredients combined will make for a delightful cranberry cake. Consider pairing it with a scoop of vanilla ice cream for added indulgence! For tips on baking, check out King Arthur Baking. Happy baking!
Step-by-Step Preparation of Cranberry Cake
Making a delicious cranberry cake is a delightful experience that combines simple ingredients with an exquisite outcome. Let’s walk through the steps for preparing this scrumptious dessert!
Gather Your Equipment and Ingredients
Before diving into the baking process, it's essential to get organized. Gather the following:
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Equipment:
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9x13-inch baking pan
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Handheld electric mixer or stand mixer with a whisk attachment
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Parchment paper (optional but helpful)
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Non-stick spray
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Ingredients:
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4 large eggs (room temperature)
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2⅔ cups sugar (534g)
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1 cup unsalted butter (cubed and softened)
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2 teaspoons vanilla extract
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½ teaspoon salt
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2¾ cups + 2 tablespoons flour (divided)
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1 teaspoon baking powder
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⅓ cup whole milk (room temperature)
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12 ounces fresh cranberries
Having everything at your fingertips makes the process smoother and more enjoyable!
Preparing the Baking Pan
Start by preheating your oven to 350°F (175°C). Grease your 9x13-inch baking pan with butter or non-stick spray. If you prefer, line the bottom with parchment paper. This makes for easy removal and helps keep the cake intact when you serve it.
Mixing the Wet Ingredients
In a mixing bowl, combine the eggs and sugar using your stand mixer fitted with the whisk attachment. Beat them on medium speed for about 4 to 5 minutes until the mixture is pale yellow, nearly doubled, and creates thick ribbons when drizzled. The airiness in this mixture is the secret to a light cake!
Next, add the softened butter, vanilla extract, and salt. Beat on medium speed for another 1 to 2 minutes until everything is well incorporated. Don’t worry if it looks a bit curdled at this point; it will come together as you continue.
Combining the Dry Ingredients
In a separate medium bowl, whisk together the 2¾ cups of flour and baking powder. This ensures even distribution of the leavening agent throughout the cake.
Folding in Cranberries and Forming the Batter
Carefully add about half of the flour mixture to your wet batter and fold gently until combined. Then, stir in the milk to create a smooth batter. Follow this by folding in the remaining flour mixture.
Now, here’s where the magic happens: toss your cranberries with the extra 2 tablespoons of flour. This helps prevent them from sinking during baking. Gently fold these cranberries into your batter, being cautious not to burst them!
Baking the Cake
Dollop the batter evenly across the bottom of your prepared pan and spread it into an even layer. If you’d like, sprinkle a bit of sugar on top for added sweetness and a delightful crust. Bake your cranberry cake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving the Cake
Once baked, let the cake cool in the pan before attempting to remove it. This cooling process ensures that it sticks together nicely when you turn it out. Once cooled, it’s ready to slice and serve. Enjoy this tangy, sweet cake, knowing you just created a delicious treat that your friends and family will love!
Feel free to explore tips on how to choose the best cranberries for your baking adventures or visit reliable sources like the USDA’s Handbook on Fruits for more detailed insights into fresh fruit handling. Happy baking!
Variations of Cranberry Cake
Gluten-free cranberry cake options
If you're looking to make a gluten-free cranberry cake, swap the all-purpose flour with a 1:1 gluten-free baking blend. Ensure it contains xanthan gum for structure. This variation maintains the delightful texture without sacrificing flavor. Many brands like Bob's Red Mill offer great options. You won’t believe how delicious and moist it can be!
Adding nuts or chocolate for extra flavor
To elevate your cranberry cake, consider folding in some chopped nuts or chocolate chips. Walnuts or pecans provide a lovely crunch, while semi-sweet chocolate chips can add a rich sweetness that pairs beautifully with the tart cranberries. This simple tweak can transform a classic cake into a crowd favorite. Think about a mix of flavors and textures that’ll delight your guests!
For more creative ideas, check out sources like Food Network and Bon Appétit for inspiration.
Cooking Tips and Notes for Cranberry Cake
Ensuring the Perfect Texture
To achieve a moist and tender cranberry cake, remember not to overmix once you add the flour. Gently fold in the dry ingredients and cranberries to keep the cake light. You can also weigh your flour for accuracy—or fluff it before measuring. This simple step prevents dry cake and ensures that every bite is as delightful as the last.
Storing Leftovers for Freshness
If you're lucky enough to have leftovers, store your cranberry cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices and freeze them for up to three months. This way, you'll have a slice of holiday joy ready to enjoy whenever you crave it! Make sure to check Eat By Date for shelf life details.
Serving Suggestions for Cranberry Cake
Pairing with Whipped Cream or Ice Cream
Elevate your cranberry cake experience by serving it with a dollop of homemade whipped cream or a scoop of vanilla ice cream. The light creaminess balances the tartness of the cranberries perfectly, making each bite a delightful treat. For a gourmet twist, try adding a sprinkle of cinnamon or nutmeg to your whipped cream, or use flavored ice creams like caramel or maple, which pair beautifully with the cake's flavors.
Perfect Occasions for Serving Cranberry Cake
This versatile cranberry cake shines at various gatherings:
- Thanksgiving or Holiday Parties: It's a festive favorite that brings warmth to the table.
- Brunches: Serve alongside coffee or tea for a delightful morning treat.
- Potlucks: A crowd-pleaser that’s easy to transport and share.
- Birthday Celebrations: Delight your guests with a cake that offers a burst of flavor.
Whichever occasion you choose, this cranberry cake will be a stunning centerpiece! For more tips and tricks, check out Food Network's guide on hosting successful gatherings for inspiration.
Time Breakdown for Cranberry Cake
Planning to whip up this delicious cranberry cake? Here’s how to manage your time efficiently to ensure everything is perfect!
Preparation Time
Get ready to mix and stir! You’ll need about 15 minutes for preparation. This includes gathering your ingredients, preheating the oven, and mixing the batter.
Baking Time
Once your cake is in the oven, set aside 50 minutes for baking. You’ll want to check it around the 50-minute mark to see if a toothpick comes out clean.
Total Time
From start to finish, expect to spend about 1 hour and 5 minutes to create this mouthwatering cranberry cake. Trust me; it’ll be worth every second when you serve it to friends and family!
If you're looking for tips on perfecting your baking skills, consider checking out sources like Bon Appétit for expert advice and techniques. Enjoy your baking!
Nutritional Facts for Cranberry Cake
Calories per serving
Each serving of this delightful cranberry cake contains about 454 calories. Perfectly indulgent for a dessert, yet balanced enough to enjoy guilt-free during festive occasions.
Key nutritional components
In addition to its rich flavor, this cake packs a punch with:
- Carbohydrates: 70g
- Protein: 6g
- Fat: 18g (including 10g saturated fat)
- Fiber: 2g
- Sugar: 46g
Packed with whole cranberries, this cake also provides Vitamin C while delivering a deliciously moist texture. If you’re interested in exploring more about the health benefits of cranberries, check out Healthline’s insights on their nutritional advantages.
So, indulge in a slice of this cranberry cake and enjoy the delightful balance of taste and nutrition!
FAQs about Cranberry Cake
Can I use frozen cranberries?
Absolutely! Frozen cranberries work great in this cranberry cake recipe. Just toss them in a bit of flour before adding them to the batter, which helps prevent them from sinking to the bottom during baking. They can also be a convenient option when fresh cranberries aren't available.
How can I make this cake healthier?
Want to lighten it up a bit? You can try the following adjustments:
- Substitute a portion of the all-purpose flour with whole wheat flour for added fiber.
- Use unsweetened applesauce instead of some of the butter.
- Reduce the sugar slightly or opt for natural sweeteners like honey or maple syrup.
These tweaks maintain the delicious flavor while making it a bit more nutritious!
What are the best storage methods for cranberry cake?
To keep your cranberry cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, consider refrigerating it for a week or freezing it for up to three months. For freezing, wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn. Enjoy this delightful treat whenever you crave it!
Conclusion on Cranberry Cake
Why you should make cranberry cake today!
Making a cranberry cake today is a delightful way to elevate your dessert game. Its vibrant tanginess perfectly balances the sweetness, making it a memorable treat for gatherings or a cozy afternoon at home. Plus, the simple recipe ensures everyone can enjoy baking this scrumptious delight! Treat yourself and your loved ones!
Cranberry Cake
Equipment
- 9×13-inch pan
- Handheld electric mixer or stand mixer with whisk attachment
- Parchment paper, optional
- Non-stick spray
Ingredients
- 4 large eggs room temperature
- 2.67 cups sugar (534g)
- 1 cup unsalted butter cubed and softened (236g)
- 2 teaspoons vanilla extract
- 0.5 teaspoon salt
- 2.75 cups flour divided (345g)
- 1 teaspoon baking powder
- 0.33 cup whole milk room temperature (80mL)
- 12 ounces fresh cranberries (340g)
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan with butter or baking spray. Line it with parchment paper. (This is optional, but makes it easier to remove the cake and serve).
- In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl using a handheld electric mixer), combine the eggs and sugar. Beat on medium speed (level 6) for 4 to 5 minutes until the mixture is very pale yellow or off-white in color, nearly doubled in volume, and creates thick ribbons on the surface of the mixture when drizzled.
- Add the butter, vanilla, and salt and beat on medium speed for 1 to 2 minutes until combined. (The mixture may look curdled. It will smooth out once the flour is folded in.)
- In a medium bowl, whisk to combine 2¾ cups (330g) flour and baking powder.
- Add one-half of the flour mixture to the batter and gently fold to combine. Add the milk and stir gently to combine. Fold in the remaining flour mixture.
- Toss the cranberries with the remaining 2 tablespoons (15g) flour. Gently fold the cranberry mixture into the batter. (The batter will be thick. Try to distribute the berries with 5 to 6 folds, so that they don’t burst and start to streak the batter.)
- Dollop the batter evenly all over the base of the prepared 9x13-inch baking pan. Spread gently into an even layer. Sprinkle the top with an additional 2 tablespoons of granulated sugar if you like.
- Bake for about 50 to 55 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before serving.
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