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Cranberry Cake

A delightful cake bursting with tart cranberries and sweet vanilla, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup fresh or frozen cranberries halved

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • 9-inch round cake pan
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease your 9-inch round cake pan with butter or non-stick spray.
  3. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In another bowl, beat the softened butter and sugar until light and fluffy.
  5. Mix in the eggs one at a time, followed by the vanilla extract.
  6. Gradually add the dry mixture to the wet mixture, mixing until just combined.
  7. Gently fold in the halved cranberries using a rubber spatula.
  8. Pour the batter into the prepared cake pan and bake for 40-45 minutes.
  9. Check for doneness by inserting a toothpick; it should come out clean.
  10. Let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack.

Notes

Serve with whipped cream or vanilla ice cream for an extra treat.