Description
A delicious cranberry butter cake that’s perfect for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup fresh cranberries
- 1/4 cup cinnamon-sugar mixture (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a bowl, whisk together flour, baking powder, and salt, and set aside.
- In another bowl, cream the softened butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until smooth.
- Gradually mix in the dry ingredients until just combined; gently fold in the cranberries.
- Transfer batter to the prepared pan and smooth the top.
- Sprinkle the cinnamon-sugar mixture over the top.
- Bake for 35-40 minutes or until golden brown; check with a toothpick for doneness.
- Cool for 10 minutes in the pan before transferring to a wire rack.
Notes
- Serve warm or at room temperature.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg