Cranberry Cake Recipe

Slices of cranberry cake showing crisp brown sugar streusel over tender cranberry-filled crumb.

5 from 1 ratings

This cranberry cake is a fluffy, lightly spiced cake studded with fresh, tart cranberries! A simple brown sugar streusel adds a little sweetness and crunch to the top.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Author: Chef Lindsey

Ingredients

For the cake:

¾ cup unsalted butter soft and pliable
1 ½ cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup sour cream
½ cup whole milk
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoons kosher salt
12-16 ounces cranberries fresh or frozen, not thawed 1 bag

For the crumble:

1 tablespoon unsalted butter melted
¼ teaspoon vanilla extract
¼ cup light brown sugar packed
¼ cup all-purpose flour
1 pinch kosher salt

US Customary - Metric

Instructions

Prepare the baking dish:

Preheat the oven to 350°F (either convection or regular). I prefer no fan when using frozen cranberries. Spray the baking dish and line the bottom with parchment paper, and set aside.

Prepare the streusel:

In a small bowl, combine all the ingredients and stir to combine. It is easiest to mix by hand by squeezing the mixture together. Set aside.

Prepare the cake:

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt; set aside.
In another bowl, whisk together the sour cream and milk. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer), cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Scrape down the bowl and attachment or beaters after the second and third eggs. Add the vanilla with the last egg.
Alternately add the milk mixture and dry ingredients, starting and ending with the dry ingredients. Stop the mixer before the last addition and scrape out all the remaining sour cream into the mixer, and add the last bit of the flour mixture. Resume mixing on the lowest speed until just incorporated.
Fold in the cranberries. I reserved some for the top, but that is optional.

Bake the cake:

Scoop the batter into the prepared pan, and spread it out with the back of a spoon or an offset spatula.
Sprinkle on additional cranberries and the streusel topping if using.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 45-55 minutes. Rotate the pan gently after 20 minutes, being careful not to disturb the bubbles!
Allow the cake to cool before slicing.

Notes

Yield – 1, 9” x 13” Rectangular baking dish, or 2, layer 9-inch round cake, 24 cupcakes

Technique – Using fresh versus frozen cranberries will significantly alter the baking time. I typically make this cake with frozen cranberries, so it takes longer to bake a cold batter. For that reason, I choose to use the conventional (no fan) setting on my oven to avoid over-browning the outside before the inside has a chance to bake. Mine baked for 55 minutes.

Variations – Try adding a spiced simple syrup soak or an orange simple soak. For added flavor, it will give the cake a nice shine.

Storage – Store the cake in an airtight container or wrap it in plastic wrap at room temperature for 3 days or in the refrigerator for up to a week. You can also wrap the chilled cake in plastic wrap and freeze it for up to 6 months.

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