Cranberry Cake
This cranberry loaf cake is incredibly tender and easily tops our list as the most delightful method to utilize cranberries. It strikes a flawless harmony between sweetness and tanginess, with the cranberries bursting and releasing their succulent juices during baking, creating an exhilarating experience with every bite. The delicate sugar topping contributes a subtle crispness, while the inclusion of sour cream ensures this cake remains moist for extended periods. Feel free to incorporate fresh or frozen cranberries directly from the freezer without any prior thawing required!
Ingredients
- Cooking spray
- 2 c. all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. baking powder
- 1/2 c. (1 stick) butter, softened
- 1 c. plus 1 tbsp. granulated sugar, divided
- 1 large egg
- 1/2 tsp. almond extract
- 1/2 c. sour cream
- 2 c. fresh or frozen cranberries
Instructions
- Preheat oven to 350°F. Lightly coat a 9”-x-5” loaf pan with cooking spray. In a large bowl, whisk together flour, salt, and baking powder.
- In a separate large bowl using a hand mixer, beat butter and 1 cup sugar together until creamy. Add egg and almond extract and beat to incorporate. Add dry ingredients and beat until just a few dry streaks remain. Add sour cream and beat to combine. Fold in cranberries.
- Spoon batter into prepared loaf pan, smooth top, and sprinkle with remaining tablespoon sugar.
- Bake until golden and a toothpick inserted in the middle comes out clean, 60 to 70 minutes. Let cool 20 minutes, then invert onto a cooling rack to cool completely.
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