Cranberry Butter Cake Recipe
Bright cranberries baked into a rich, tender butter cake with a crunchy sugar top. Simple, festive, and crowd-pleasing.
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Servings:
Ingredients
Main Ingredients
- 8 oz unsalted butter, softened
- 0.95 cup granulated sugar
- 5.3 oz eggs, lightly beaten about 3 large, room temperature
- 1.5 tsp pure vanilla extract
- 1 tbsp fresh orange zest
- 2.1 cup all-purpose flour
- 2.25 tsp baking powder
- 0.5 tsp fine sea salt
- 0.5 cup sour cream room temperature
- 0.5 cup whole milk room temperature
- 2.25 cup fresh cranberries rinsed and dried
- 1 tbsp all-purpose flour for tossing the cranberries
- 1.5 tbsp turbinado sugar for a crunchy topping
Instructions
Preparation Steps
- Heat oven to 350°F. Grease and line a 9-inch springform or square pan with parchment.
- Toss cranberries with 1 tbsp flour until lightly coated; set aside.
- Whisk 2.1 cups flour with baking powder and salt in a bowl.
- Cream butter and granulated sugar until pale and fluffy, about 3 minutes.
- Beat in eggs gradually, then mix in vanilla and orange zest.
- Mix in dry ingredients in two additions, alternating with sour cream and milk. Stop when just combined.
- Fold in floured cranberries gently to avoid streaking.
- Spread batter in the pan and level the top. Sprinkle with turbinado sugar.
- Bake 42–48 minutes, until golden and a tester comes out clean.
- Cool 15 minutes, then release from the pan and cool completely before slicing.
Notes
Try swapping half the cranberries for chopped pears or apples. Dust with powdered sugar before serving. Store covered at room temperature for 2 days or refrigerate up to 5 days; warm slices briefly before serving.
This recipe is an original creation inspired by classic Cranberry Butter Cake Recipe flavors. All ingredient ratios and instructions are independently developed.