Cranberries are definitely linked to Winter. Today a delicious cranberry cake that is easy to bake that can be served when someone comes for a visit!
Fresh cranberries are only available in the Netherlands for just a very short period in the year and then I use them very often. And although they are sour that can give just a very special combination when using when you're sweet baking.
Top Tips
- Soak dried cranberries for 10 minutes before adding them to the batter. That way they won't burn and are very juicy. That makes the cake extra yummy. You can also use fresh cranberries when in season.
- Baking soda is added to get your cake airy. Baking soda reacts with acid (hence the addition of lemon juice and sour cream in this recipe).
- Because you use sour cream, you will add less butter.
- Make sure you use all ingredients at room temperature. Therefore the cake becomes airier.
- Every oven is different, check if the cake is done by punching a satay stick in the thickest part of the cake. When it comes out dry, the cake is ready and you can take it out of the oven. Otherwise, you bake for another 5 minutes and you repeat the previous steps.
- Because you want to take the cake whole out of the tin, make sure the tin is well greased with butter (especially in the seams and corners). Then you scoop 2 tablespoons of flour into the tin. Shake so all the flour will stick around all edges. You do not want flour patches on your cake, si turn the tin over and knock out the excess flour when done.
- To simply unload the cake first you let it rest for 5 minutes to adjust to room temperature. Then you can simply remove the cake from the mold.
- By adding gingerbread spices (1 teaspoon for this recipe) this cake gets even more flavor. Or add 50 grams walnuts or chocolate chips (or both).
- You can substitute the vanilla extract with 2 teaspoons of vanilla sugar.
This cake is delicious with:
- This cake is, of course, very delicious with a cup of tea or coffee.
- Serve this cake with some whipped cream
- Also very delicious to drink with this cake is a cup of chocolate milk, like this hot white chocolate milk
Preparation and storage
- Wrap the cake in aluminium foil. You can store it for 3 days at room temperature.
- You can freeze the cake. First, wrap it in aluminium foil and afterwards in a plastic bag. You can store the cake for 3 months.
- Don't store this cake in the refrigerator.
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Cranberry cake
Voor slices
Pas met de knoppen het aantal personen aan.
Cranberry's are definitely linked to Winter. Today a delicious cranberry cake which is easy to bake that can be served when someone comes for a visit!.
Ingredients
- 250 grams flour
- ⅛ teaspoon salt
- 180 ml sour cream
- ½ teaspoon baking soda
- 90 grams butter room temperature
- 250 grams sugar
- 1 teaspoon vanilla extract
- 2 eggs size L
- 1 tablespoon lemon juice
- 60 grams cranberries dried
Instructions
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
- Add the dried cranberries for 10 minutes in hot water.
- Butter the cake tin and flour it.
- In the first bowl add the flour, salt, and baking soda. Mix well.
- In a second bowl add the butter and sugar. Mix on high speed for about 3 minutes.
- Add the eggs 1 by 1, until they are incorporated.
- Then pour in the vanilla, sour cream, and lemon juice.
- Mix well until everything is combined.
- Adjust the mixer to low and add the dry ingredients.
- Stop mixing when they are incorporated.
- Mix with a spatula the cranberries through the batter and pour the batter into the cake tin.
- Bake for about 60 to 70 minutes in the oven until the cake is done.
Notes
- Soak dried cranberries for 10 minutes before adding them to the batter. That way they won't burn and are very juicy. That makes the cake extra yummy. You can also use fresh cranberries when in season.
- Baking soda is added to get your cake airy. Baking soda reacts with acid (hence the addition of lemon juice and sour cream in this recipe).
- Because you use sour cream, you will add less butter.
- Make sure you use all ingredients at room temperature. Therefore the cake becomes airier.
- Every oven is different, check if the cake is done by punching a satay stick in the thickest part of the cake. When it comes out dry, the cake is ready and you can take it out of the oven. Otherwise, you bake for another 5 minutes and you repeat the previous steps.
- Because you want to take the cake whole out of the tin, make sure the tin is well greased with butter (especially in the seams and corners). Then you scoop 2 tablespoons of flour into the tin. Shake so all the flour will stick around all edges. You do not want flour patches on your cake, si turn the tin over and knock out the excess flour when done.
- To simply unload the cake first you let it rest for 5 minutes to adjust to room temperature. Then you can simply remove the cake from the mold.
- By adding gingerbread spices (1 teaspoon for this recipe) this cake gets even more flavor. Or add 50 grams walnuts or chocolate chips (or both).
- You can substitute the vanilla extract with 2 teaspoons of vanilla sugar.
Nutrition
Calories: 399kcal | Carbohydrates: 62g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 220mg | Fiber: 1g | Sugar: 37g | Vitamin A: 481IU | Vitamin C: 1mg | Iron: 2mg
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