This sugared cranberry cake comes collectively in simply quarter-hour and might be served proper from its baking pan. It has an unbelievable texture (so plush and moist!) and is so festive for the vacations! Recipe features a how-to video!
Christmas Cranberry Cake
If you’re on the lookout for a Christmas cake with none peppermint or gingerbread, you’re going to wish to take a look at this cranberry cake! It’s flavored with pops of tart cranberries and a splash of each almond and vanilla extract. It’s festive, but additionally recent and so distinctive!
This recipe is predicated off my bitter cream pound cake, but it surely’s scaled down to slot in a 9×13 pan. It’s a denser cake that melts in your mouth with a young, plush crumb. Paired with the moist berries, this cake base contrasts so properly with the marginally crisp sprinkled sugar topping.
Why you’ll adore it:
- Contains every thing we love about sheet muffins: no dividing the batter, no layering, no fancy adorning. And you may serve it proper from the pan!
- The sparkly sugar topping is paying homage to sugared cranberries, which I completely love. It provides texture and sweetness, which saves us from having to make a frosting or glaze.
- Unbelievable cake crumb: it’s so tender, plush, and completely dense.
- Festive aptitude with none peppermint or gingerbread (which you is perhaps sick of by now!).
The textures, taste, ease, and total presentation on this cake are merely 10/10 for me, and hopefully you too!
What You Want
I needed to maintain this cranberry cake tremendous easy, so we gained’t be needing to many elements at the moment. Listed below are the vital ones!
- Butter. ⅔ cup might sound like an odd measurement for butter, however your butter wrapper ought to have markings on it that will help you get there (it’s 10 and ⅔ tablespoons or 150g).
- Eggs. We’ll use 4 complete eggs, however we can be separating them and whipping the egg whites individually (identical to in my olive oil cake!). I do know, I do know–I mentioned this cake was easy. I promise that is as difficult because it will get, and it’s completely value the additional step. That is what creates the beautiful plush, melt-in-your mouth cake texture.
- Bitter cream. Full-fat bitter cream provides depth of taste (however doesn’t make the cake style like bitter cream!) and moisture to our cranberry cake. Full-fat, plain greek yogurt will work too.
- Cranberries. Keep on with recent cranberries and ensure to examine, rinse, and dry them earlier than including them to the batter. I embrace directions for utilizing frozen cranberries within the FAQ part beneath; I don’t advocate utilizing dried cranberries right here.
- Almond and vanilla extract. This pairing provides a recent, shiny taste to our cranberry cake.
SAM’S TIP: Place your egg whites in a separate clear, dry, and grease-free mixing bowl and use clear, dry, grease-free utensils when dealing with them. Even a tiny little bit of grease (or egg yolk!) might forestall them from mixing correctly, so it’s essential to be diligent about this!
Keep in mind, that is simply an summary of the elements I used and why. For the complete recipe please scroll right down to the underside of the submit!
Tips on how to Make Cranberry Cake
- Cream the butter and sugar along with an electrical mixer till clean.
- Stir within the egg yolks and extracts, inserting the whites in a separate clear, dry, and grease-free bowl.
- Add the bitter cream to the moist elements and stir effectively till every thing is mixed.
- Whisk collectively the dry elements in a separate bowl, then steadily add them to the dry elements till mixed. I do that in 3 or 4 elements.
- Beat the egg whites to stiff peaks in a separate clear, dry, grease-free bowl. When they’re prepared, they are going to be billowy, thick, and maintain their form.
- Gently fold the whipped egg whites into the batter with a spatula, folding till simply mixed.
- Add the cranberries and proceed folding till the cranberries are evenly included and the batter is clean.
- Pour the batter right into a parchment lined or greased 9×13 pan. Sprinkle granulated sugar overtop, then bake for 30-35 minutes at 350F.
SAM’S TIP: Don’t over-mix your batter, or you would find yourself with a too dense cranberry cake. Stir collectively the moist and dry elements in a couple of elements till simply mixed, then fold in your egg whites and cranberries with a spatula.
Ceaselessly Requested Questions
Certain! For those who’d like to show this cake right into a cranberry orange cake, you possibly can add a couple of tablespoons of orange zest to the batter (I’d add it with the butter and sugar, and I like to recommend having 3-4 oranges available). For those who’d like so see an precise cranberry orange cake recipe, let me know within the feedback beneath!
Sure! No must thaw them first; simply add them proper to the batter from frozen.
I like to recommend tightly wrapping it with plastic wrap first (both within the pan or after you’ve eliminated it) and storing for no various months. You may let it sit at room temperature to thaw.
I’ve obtained one other festive cake recipe coming for you subsequent week! Any guesses on the flavour?
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Cranberry Cake
Servings: 12 servings
Energy: 354kcal
Forestall your display from going darkish
Directions
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Preheat oven to 350F (175C) and evenly grease a 13×9 baking pan. Put aside.
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Mix butter and sugar in a big mixing bowl and use an electrical mixer to beat till effectively creamed.
⅔ cup (150 g) unsalted butter, 2 cups (400 g) granulated sugar
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Add egg yolks (place the whites in a separate, clear, dry, dish) and extracts and stir effectively.
4 massive eggs, ¾ teaspoon almond extract, ½ teaspoon vanilla extract
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Stir in bitter cream till effectively mixed.
⅔ cup (150 g) bitter cream
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In a separate medium sized bowl, whisk collectively flour, baking soda, and salt.
2 cups (250 g) all-purpose flour, ⅛ teaspoon baking soda, ½ teaspoon desk salt
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Regularly (in 3 or 4 elements) add flour combination to the butter combination, mixing simply sufficient to fully mix elements after every addition.
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To a different medium sized, clear, dry, and grease-free bowl, pour egg whites and use an electrical mixer to beat till you attain stiff peaks. Add to your batter and use a spatula to softly fold egg whites into the batter.
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Add the cranberries and fold gently into the batter till effectively distributed. Unfold batter evenly into ready baking pan.
2 cups (190 g) recent cranberries
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Sprinkle further granulated sugar evenly over cake and switch to middle rack of 350F (175C) preheated oven. Bake for 30-35 minutes or till a toothpick inserted within the middle comes out clear or with a couple of moist crumbs.
1 Tablespoons granulated sugar
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Permit to chill in pan earlier than serving.
Notes
Storing
Cowl tightly and retailer at room temperature for as much as 3 days. This recipe can also be tightly wrapped and frozen for a number of months.
Vitamin
Serving: 1serving | Energy: 354kcal | Carbohydrates: 53g | Protein: 4g | Fats: 14g | Saturated Fats: 8g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.4g | Ldl cholesterol: 89mg | Sodium: 136mg | Potassium: 76mg | Fiber: 1g | Sugar: 36g | Vitamin A: 484IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
Dietary data is predicated on third-party calculations and must be thought-about an estimate solely. Precise dietary content material will range primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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