Description
Cranberry cake dances with festive flavors, promising winter warmth and sweet-tart delight. Homemade comfort fills kitchens with irresistible aromas, beckoning you to savor each delectable slice.
Ingredients
Scale
Main Cake Ingredients:
- 2 cups all-purpose flour
- 3 large eggs
- 2 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 1/2 cups (12 ounces) fresh or frozen cranberries
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon salt
Topping Ingredients:
- 1/4 cup (4 tablespoons) unsalted butter
- 1/4 cup packed dark brown sugar
- 1 cup raw pecans
Instructions
- Prepare the oven at 350F (175C) and coat a 10-inch springform pan with grease to prevent sticking.
- Whip eggs and sugar using an electric mixer until the mixture transforms into a voluminous, pale cream with a light, airy texture, typically taking 4-8 minutes.
- Incorporate softened butter, vanilla extract, and almond extract into the egg mixture, blending thoroughly for approximately 2 minutes until smooth and well-integrated.
- Gently fold flour and salt into the wet ingredients, maintaining the delicate airiness of the batter by using a light, folding technique.
- Lightly dust cranberries with flour to prevent sinking, then carefully fold them into the batter, distributing evenly.
- Transfer the batter into the prepared springform pan, smoothing the surface with a spatula for even distribution.
- Create the pecan topping by melting butter, mixing in sugar, and coating pecans thoroughly for 2 minutes until they’re glossy and well-covered.
- Sprinkle the prepared pecan mixture uniformly across the cake’s surface.
- Bake for 60-80 minutes, covering with aluminum foil halfway through to prevent excessive browning, adjusting time for smaller pan sizes.
- Allow the cake to cool in the pan for 20 minutes, then carefully release from the springform and continue cooling for an additional hour before slicing.
Notes
- Whip eggs and sugar thoroughly to create a light, airy base that ensures a tender cake texture.
- Coat cranberries in flour before adding to batter to prevent sinking and distribute evenly throughout the cake.
- Allow the cake to cool completely before slicing to help it set and maintain its structure, preventing crumbling.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Prep Time: 52 minutes
- Cook Time: 60-80 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 339 kcal
- Sugar: 26 g
- Sodium: 123 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 41 mg