Description
This Cranberry Snack Cake is the perfect balance of buttery sweetness and tart cranberries. Baked as a simple one-layer cake, it’s quick, festive, and ideal for holidays, brunch, or cozy mornings with coffee.
Ingredients
Scale
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup (120 g) all-purpose flour
- 1/4 teaspoon salt
- 2 cups (200 g) fresh cranberries
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven: Set oven to 350°F (175°C). Grease and line an 8×8 or 9×9-inch pan with parchment.
- Cream butter and sugar: Beat softened butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs and extracts: Beat in eggs one at a time, then mix in vanilla and almond extract.
- Mix dry ingredients: Whisk flour and salt in a separate bowl. Gradually add to wet mixture until just combined.
- Fold in cranberries: Gently fold in fresh cranberries with a spatula.
- Bake: Spread batter evenly in pan. Bake 40–45 minutes, until golden and a toothpick comes out clean.
- Cool and serve: Cool for 15 minutes, then transfer to wire rack. Dust with powdered sugar before serving.
Notes
- Use fresh cranberries for the best tart burst.
- If using frozen cranberries, do not thaw before baking.
- Don’t overmix batter—stir until flour just disappears.
- Almond extract enhances cranberry flavor beautifully.
- Double recipe for a 9×13 pan when serving a crowd.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
Keywords: Cranberry Snack Cake, Easy cranberry cake, Sweet and tart cranberry dessert, Holiday cranberry cake, One-layer cranberry cake