This cranberry cake recipe has a delicious caramelized cranberry topping paired with a soft, tender sour cream cake. The tartness of the cranberries and the richness of the cake make it a great choice for holiday dinners, brunch, or just a sweet treat to impress your friends.
Cranberry Cake Recipe
Prep & Cook Time
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Prep: 20 minutes
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Bake: 40–45 minutes
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Total: About 1 hour 5 minutes
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Servings: 10 to 12 slices
Ingredients for this Cranberry Cake Recipe
Cranberry Topping
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½ cup butter
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2 cups white sugar
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2 tablespoons water
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1 teaspoon ground cinnamon
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1 (12-ounce) bag fresh or frozen cranberries
Cake Batter
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1½ cups cake flour
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½ teaspoon baking soda
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½ teaspoon salt
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6 tablespoons butter, softened
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½ cup white sugar
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½ cup brown sugar
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2 eggs
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1 teaspoon vanilla extract
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¾ cup sour cream
Frozen cranberries
Ground cinnamon
Cake flour
Eggs
Directions
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Get your oven ready: Preheat to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper so the cake doesn’t stick.
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Make the cranberry topping: Melt the butter in a saucepan over medium heat. Stir in the sugar, water, and cinnamon. Let it cook for a few minutes until it thickens a bit, then take it off the heat. Add the cranberries and mix well. Pour this mixture into your prepared pan.
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Mix the dry stuff: In a bowl, whisk together the cake flour, baking soda, and salt. Set it aside.
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Make the cake batter: In another bowl, cream the softened butter with the white and brown sugar until it’s light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
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Put it all together: Add the dry ingredients to the butter mixture in two parts, alternating with the sour cream. Mix until everything’s just combined—don’t overdo it!
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Bake it: Spread the batter evenly over the cranberry topping. Bake for about 40 to 45 minutes, or until a toothpick comes out clean when you poke the middle.
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Cool and flip: Let the cake cool in the pan for about 10 minutes, then carefully flip it out onto a plate. Peel off the parchment paper and let it cool a bit more before slicing.
Nutrition (per slice, approx.) for this Cranberry Cake Recipe
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Calories: 360
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Fat: 16g
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Carbs: 52g
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Sugar: 38g
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Protein: 4g
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Sodium: 190mg
FAQ
Can I use frozen cranberries?
Definitely! No need to thaw—just toss them in frozen.
Why sour cream?
It keeps the cake moist and adds a nice tang that works really well with the cranberries.
How do I store this cake?
Keep it covered at room temp for a day, or pop it in the fridge for up to 4 days.
Is this good for holidays?
For sure! This cranberry cake recipe is a great festive dessert, especially for Thanksgiving and Christmas.
Source: www.allrecipes.com
