Cranberry Cake

This Cranberry Cake is a delightful balance of tart and sweet, featuring fresh cranberries folded into a light, almond-scented batter. The texture is incredibly moist thanks to the addition of milk and oil, while the orange juice adds a refreshing citrus undertone that complements the berries perfectly. It&# 226;ÂÂs a simple yet elegant dessert that feels homemade and comforting. Perfect for holiday gatherings, afternoon tea, or as a light treat after dinner. With minimal ingredients and straightforward steps, this cake is an easy win for any baker looking to impress without spending hours in the kitchen.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 16

Calories: 1066.1

Dietary: Vegetarian

Description

This Cranberry Cake is a delightful balance of tart and sweet, featuring fresh cranberries folded into a light, almond-scented batter. The texture is incredibly moist thanks to the addition of milk and oil, while the orange juice adds a refreshing citrus undertone that complements the berries perfectly. It&# 226;ÂÂs a simple yet elegant dessert that feels homemade and comforting. Perfect for holiday gatherings, afternoon tea, or as a light treat after dinner. With minimal ingredients and straightforward steps, this cake is an easy win for any baker looking to impress without spending hours in the kitchen.

Ingredients

Egg
1/2 cup Plus 3 tablespoons sugar
1/2 cup Milk
1 tablespoon Vegetable oil
1 tablespoon Orange juice
1/4 teaspoon Almond extract
1 cup All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
8 ounces Fresh cranberries (2 cups)
2 tablespoons Margarine or butter

Directions

1
Preheat oven to 350ÃÂ°F (175ÃÂ°C). Grease and flour an 8-inch round cake pan or line with parchment paper.
2
In a medium bowl, whisk together the sugar, all-purpose flour, baking powder, and salt until well combined.
3
In a separate large bowl, beat the egg until fluffy. Mix in the milk, vegetable oil, orange juice, almond extract, and softened margarine or butter until smooth.
4
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
5
Gently fold in the fresh cranberries, ensuring they are evenly distributed throughout the batter.
6
Pour the batter into the prepared pan and smooth the top.
7
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
8
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 1066.1kcal

% Daily Value *
Total Fat 12.6g20%
Saturated Fat 3.2g16%
Cholesterol 47.2mg16%
Sodium 2903.5mg121%
Total Carbohydrate 238.4g80%
Dietary Fiber 8.4g34%
Sugars 180.1g
Protein 10.1g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cake, cranberry, dessert, almond, fresh, baking, easy, moist, fruit, holiday, tea, simple, american, vegetarian, orange, flour, sugar, egg, milk, oil

Read it online: https://www.chefs-mate.com/recipe/cranberry-cake-3-pts/