Cranberry Cake Recipe

Ingredients

• 4 large eggs (room temperature)
• 2⅔ cups sugar ((534g))
• 1 cup unsalted butter (cubed and softened (236g))
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 2¾ cups + 2 tablespoons flour (divided (345g))
• 1 teaspoon baking powder
• ⅓ cup whole milk (room temperature (80mL))
• 12 ounces fresh cranberries ((340g))

Steps

1. 1

   Preheat the oven to 350°F. Grease a 9x13-inch baking pan with butter or baking spray. Line it with parchment paper. (This is optional, but makes it easier to remove the cake and serve).

2. 2

   In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl using a handheld electric mixer), combine the eggs and sugar. Beat on medium speed (level 6) for 4 to 5 minutes until the mixture is very pale yellow or off-white in color, nearly doubled in volume, and creates thick ribbons on the surface of the mixture when drizzled.

3. 3

   Add the butter, vanilla, and salt and beat on medium speed for 1 to 2 minutes until combined. (The mixture may look curdled. It will smooth out once the flour is folded in.)

4. 4

   In a medium bowl, whisk to combine 2¾ cups (330g) flour and baking powder.

5. 5

   Add one-half of the flour mixture to the batter and gently fold to combine. Add the milk and stir gently to combine. Fold in the remaining flour mixture.

6. 6

   Toss the cranberries with the remaining 2 tablespoons (15g) flour. Gently fold the cranberry mixture into the batter. (The batter will be thick. Try to distribute the berries with 5 to 6 folds, so that they don’t burst and start to streak the batter.)

7. 7

   Dollop the batter evenly all over the base of the prepared 9x13-inch baking pan. Spread gently into an even layer. Sprinkle the top with an additional 2 tablespoons of granulated sugar if you like.

8. 8

   Bake for about 50 to 55 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before serving.