Description
Experience the festive delight of a moist cranberry tea cake, bursting with tart cranberries and sweet vanilla notes—a perfect treat for any occasion!
Ingredients
Scale
- 2 cups fresh cranberries
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease your favorite baking pan—either a loaf pan or an 8-inch round cake pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar until thoroughly combined.
- Cream Butter and Sugar: In another bowl, beat softened butter using an electric mixer until creamy. Gradually add in sugar and continue mixing until light and fluffy (about three minutes).
- Add Eggs and Vanilla: Beat in eggs one at a time into the butter-sugar mixture until fully incorporated. Then add vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture while alternating with milk. Mix gently until just combined, then fold in cranberries.
- Bake: Pour the batter into your prepared pan, smoothing out the top. Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Serve: Let cool slightly before serving warm or at room temperature with whipped cream or dusted powdered sugar if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 160
- Sugar: 9g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg