Description
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!
Ingredients
Scale
- 3 large eggs
- 2 cups granulated sugar
- 3/4 cup unsalted butter (slightly softened and cut into chunks)
- 1 1/2 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 1/2 cups)
- 4 oz. reduced fat plain cream cheese
- 2 tablespoons plain nonfat Greek yogurt
- 2–3 tablespoons maple syrup
- 1/2 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 and drizzle or spread it over the cooled cake. Enjoy!
Notes
- For a sweeter cake, add more sugar to the batter.
- Store leftovers in an airtight container in the fridge.
- This cake can be made a day in advance to allow flavors to meld.
- Prep Time: 19 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: Cranberry Cake, Holiday Dessert, Cake Recipe