Cranberry Cake – A Delightful Baking Indulgence
Filled with tart fresh cranberries and topped with a sweet cinnamon-and-pecan streusel, this cranberry cake makes a delicious holiday coffee cake or simple dessert to enjoy by the fire.
‘Tis the season for cranberries!
Seeing the first bags of fresh cranberries in the grocery store fills me with excitement. For most of the year, I have to stretch the few bags of fresh cranberries I freeze each holiday season, as only a few local stores carry frozen cranberries year-round.
I adore these tart little gems! Not only are they essential for homemade cranberry sauce at Thanksgiving and Christmas dinner, but they enhance everything from cranberry orange muffins to my cranberry pecan goat cheese ball.
If you share my love for the sweet-tart flavor of cranberries during this time of year, this cranberry cake should be on your baking list right away.
Fresh Cranberry Cake with Cinnamon Streusel
This cranberry cake is based on my cinnamon roll cake recipe, featuring a buttery sheet cake that balances sweetness with the tartness of the cranberries.
There’s nothing quite like the beautiful bursts of fresh cranberries that add both color and flavor to baked goods like cranberry nut bread and cranberry gooey butter bars. Here, I’m using fresh cranberries to achieve that delightful pop of color and flavor.
To finish, the cake is topped with a streusel made from brown sugar, cinnamon, and chopped pecans. A light dusting of powdered sugar before serving elevates this simple cake into something special. It’s perfect for Christmas brunch or a cozy dessert beside a roaring fire next to the Christmas tree.
Honestly, there’s never a bad time to enjoy this cake!
How to Make My Cranberry Cake
This cranberry cake is impressively easy to make. You don’t even need to glaze or frost it after it bakes, making it an ideal cake to pop in the oven just before guests arrive!
Ingredients You’ll Need
For the cake itself, you will need:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter, melted and cooled
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup milk
- ½ cup sour cream
- 2 teaspoons pure vanilla extract
- 12 ounces fresh or frozen cranberries
Fresh cranberries are commonly sold in 12-ounce bags in the United States, so one bag will suffice for this recipe. If using frozen cranberries, do not thaw them before adding them to the batter to prevent staining the cake batter. Adding them frozen will work perfectly!
The streusel topping is what enhances this cranberry cake’s charm. You will need:
- ¾ cup lightly packed light brown sugar
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of fine sea salt
- 6 tablespoons unsalted butter, melted and cooled
- ½ cup chopped pecans (optional)
If you have a nut allergy or prefer not to use pecans, you can omit them from the streusel while still enjoying a delicious cake.
Making This Recipe
Start by whisking together the dry ingredients for the cake: flour, baking powder, baking soda, and salt. Set this mixture aside.
In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs and whisk until smooth, followed by the milk, sour cream, and vanilla extract until fully incorporated.
Switch to a spatula to stir the dry ingredients into the butter mixture until just combined. Then, gently fold in the cranberries.
Spread the batter into a 9×13-inch pan that has been sprayed with nonstick spray and lined with parchment paper.
Prepare the streusel topping by combining brown sugar, flour, cinnamon, and salt in a bowl. Use a fork to mix in the melted butter until clumps form, then stir in the chopped pecans.
Sprinkle the streusel evenly over the cake batter and bake at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for at least 15-20 minutes before serving. Enjoy it warm or at room temperature, ideally dusted with powdered sugar before serving.
Storage and Freezing Tips
This cranberry cake can be covered and stored at room temperature for 2-3 days. If you wish to keep it longer, it can be refrigerated for up to 4 days.
Feel free to freeze any leftover slices. Wrap them in plastic wrap and place them in a freezer-safe airtight container or zip-top freezer bag for up to 1-2 months. When ready to enjoy, simply thaw at room temperature or microwave for 30-60 seconds.
Frequently Asked Questions
Can I use yogurt instead of sour cream in the cake batter?
Yes! Plain Greek yogurt is a great substitute for sour cream in the batter.
Should I thaw frozen cranberries before using them?
No, leave the cranberries frozen when adding them to the batter to avoid color changes.
Can I make this cake dairy-free?
To create a dairy-free version, substitute the butter with plant-based butter and use non-dairy milk and yogurt in place of the sour cream.
