Best Cranberry Cake Recipe – How To Make Cranberry Cake

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André Bui

This cranberry cake is the fluffiest we have ever had and by far our favorite way to use cranberries. It’s the perfect balance of sweet and tangy and the cranberries will burst and release all of their juices as they cook, making every bite exciting. The sugar topping adds a subtle crunch and the sour cream keeps this cake moist for days. Use fresh or frozen cranberries in this cake and there’s no need to thaw frozen cranberries – add them straight from the freezer!

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Yields:

8 – 10


portions

Preparation time:

0

hours

ten

minutes

Total time:

2

hours

0

minutes

1/2 tsp.

(1 stick) butter, softened

1 ch.

plus 1 tbsp. granulated sugar, divided

2 ch.

fresh or frozen cranberries

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  1. Preheat the oven to 350 ° F. Lightly coat a 9 “x 5” loaf pan with cooking spray. In a large bowl, combine the flour, salt and baking powder.
  2. In a separate large bowl using a hand mixer, beat the butter and 1 cup of the sugar until creamy. Add the egg and almond extract and beat to incorporate. Add the dry ingredients and beat until only a few dry streaks remain. Add sour cream and beat to combine. Stir in the cranberries.
  3. Pour the batter into the prepared loaf pan, smooth the top and sprinkle with the rest of the tablespoon of sugar.
  4. Bake until golden brown and toothpick inserted in center comes out clean, 60 to 70 minutes. Let cool for 20 minutes, then invert on a cooling rack to cool completely.
cranberry cake

André Bui

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