Cranberry Cake – Sugar Spun Run

This sugared cranberry cake comes collectively in simply quarter-hour and may be served proper from its baking pan. It has an unimaginable 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 need to try this cranberry cake! It’s flavored with pops of tart cranberries and a splash of each almond and vanilla extract. It’s festive, but in addition recent and so distinctive!

This recipe relies off my bitter cream pound cake, nevertheless it’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 like it:

• Contains all the pieces we love about sheet truffles: no dividing the batter, no layering, no fancy adorning. And you’ll serve it proper from the pan!
• The sparkly sugar topping is harking back to sugared cranberries, which I completely love. It provides texture and sweetness, which saves us from having to make a frosting or glaze.
• Unimaginable cake crumb: it’s so tender, plush, and completely dense.
• Festive aptitude with none peppermint or gingerbread (which you is likely to be sick of by now!).

The textures, taste, ease, and general presentation on this cake are merely 10/10 for me, and hopefully you too!

What You Want

I wished to maintain this cranberry cake tremendous easy, so we gained’t be needing to many elements right now. Listed here are the necessary 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 shall be separating them and whipping the egg whites individually (identical to in my olive oil cake!). I do know, I do know–I stated this cake was easy. I promise that is as sophisticated because it will get, and it’s completely price 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 suggest utilizing dried cranberries right here.
• Almond and vanilla extract. This pairing provides a recent, brilliant 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 stop 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 total recipe please scroll all the way down to the underside of the submit!

Tips on how to Make Cranberry Cake

1. Cream the butter and sugar along with an electrical mixer till easy.
2. Stir within the egg yolks and extracts, putting the whites in a separate clear, dry, and grease-free bowl.
3. Add the bitter cream to the moist elements and stir properly till all the pieces is mixed.
4. Whisk collectively the dry elements in a separate bowl, then progressively add them to the dry elements till mixed. I do that in 3 or 4 components.

5. 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.
6. Gently fold the whipped egg whites into the batter with a spatula, folding till simply mixed.
7. Add the cranberries and proceed folding till the cranberries are evenly integrated and the batter is easy.
8. 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 might find yourself with a too dense cranberry cake. Stir collectively the moist and dry elements in a number of components till simply mixed, then fold in your egg whites and cranberries with a spatula.

Often Requested Questions

I’ve obtained one other festive cake recipe coming for you subsequent week! Any guesses on the flavour?

Take pleasure in!

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