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Preheat oven to 350°F (175°C).
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Grease and flour a 9-inch round cake pan or springform pan.
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Line the bottom with parchment paper for easiest removal.
Step 2 — Mix the Batter
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In a large bowl, whisk together:
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Flour
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Sugar
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Baking powder
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Baking soda
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Salt
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In a separate bowl, whisk the melted butter, eggs, vanilla, and sour cream until smooth.
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Add the wet mixture to the dry ingredients and stir gently until just combined.
The batter will be thick—this is normal and ensures a moist cake.
Step 3 — Add the Cranberries
Fold in the fresh cranberries, distributing them evenly throughout the batter.
Their tart pop is what makes this cake truly special.
Step 4 — Bake
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Pour batter into the prepared pan.
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Smooth the top with a spatula.
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Bake for 40–50 minutes, or until:
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The top is golden
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A toothpick inserted in the center comes out clean
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Every oven is slightly different—start checking at 40 minutes.
Step 5 — Cool and Dust
Allow the cake to cool 10 minutes in the pan, then transfer to a wire rack.
Dust generously with powdered sugar for a snowy winter look.
🍽️ Serving Suggestions
Serve slices with:
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Hot coffee or tea
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Fresh whipped cream
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A drizzle of warm vanilla sauce
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A scoop of vanilla ice cream
Perfect for brunch, Christmas morning, or dessert after a comforting meal.
🧊 How to Store Fresh Cranberry Cake
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Room Temperature: Up to 2 days (covered)
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Refrigerator: Up to 5 days
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Freezer: Freeze slices for up to 2 months
To serve again, warm slightly in the microwave for a freshly baked texture.
🔄 Variations You’ll Love
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Orange Cranberry Cake: Add 1 tablespoon orange zest + 2 tablespoons juice
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Almond Cranberry Cake: Add 1 teaspoon almond extract
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Chocolate Chip Cranberry Cake: Fold in ½ cup white chocolate chips
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Lemon Cranberry Cake: Add lemon zest for a bright citrus twist
Each variation keeps the cake moist and irresistible.
