Cranberry Cake Recipe
This luscious cranberry cake is full of pops of tart fresh cranberries in a sweet, rich cake that’s topped with cream cheese frosting. It makes a stunning holiday dessert!
Yield: 10 servings
Ingredients
- 3 large eggs
- 2 cups granulated sugar
- ¾ cup unsalted butter, slightly softened and cut into chunks
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons milk of choice (whole, skim, etc.)
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 (12 oz) bag cranberries (about 2 ½ cups)
For the cream cheese frosting (optional):
- 4 oz. reduced fat plain cream cheese
- 2 tablespoons plain nonfat Greek yogurt
- 2-3 tablespoons maple syrup
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
- Rinse and pick over the cranberries to remove any bad ones. Drain very well on paper towels (or pat dry).
- In a large bowl, beat the eggs and sugar for 5 full minutes using a stand mixer or hand mixer, until the eggs have increased in volume. Add the butter and vanilla and beat until incorporated, about 1-2 minutes. Beat in the milk.
- Add the flour and salt and stir with a spoon until just combined. Fold in the cranberries.
- Transfer the batter to the prepared pan. It will be very thick. Spread into an even layer in the pan.
- Bake for 55-60 minutes, until the cake is set and a toothpick comes out clean (though it may have cranberry juice on it).
- Let the cake cool completely. Run a knife around the edge of the springform pan then unmold. If using, make the cream cheese frosting (see notes below) and drizzle or spread it over the cooled cake. Enjoy!
Notes
To make the frosting: Combine all ingredients, starting with 2 tablespoons of maple syrup, in a small bowl and use a hand mixer (or stand mixer) to combine. The mixer helps get the glaze smooth. Taste and add extra maple syrup, if desired. (You can also substitute store-bought frosting if you'd prefer.)
Store this cake at room temperature for up to 4-5 days. Keep covered for best freshness.
Nutrition
Calories: 425kcal | Carbohydrates: 63g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 298mg | Potassium: 97mg | Fiber: 1g | Sugar: 43g | Vitamin A: 566IU | Vitamin C: 0.01mg | Calcium: 44mg | Iron: 1mg
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