Cranberry snack cake is a perfectly simple and delicious dessert for the holidays. Use fresh or frozen cranberries and cut into bars for a tasty treat.
This simple cake studded with fresh or frozen cranberries for a perfect way to celebrate cranberry season. It’s quick to make and perfectly straddles the line between sweet and tart. Not to mention how pretty those fresh berries are. They are a fun treat around Thanksgiving or a perfect addition to your Christmas baking.
I am back with another recipe refresh. I hope you guys aren’t sick of me digging into the archives.
This recipe for cranberry bars was originally shared in 2016. We were celebrating cranberries in the lead up to Thanksgiving.
That week really cemented cranberries as a new favorite ingredient. Before that I was relatively ambivalent. Anyway, these bars were such a hit with one of my coworkers that she requested them again the next year.
Then we made them again during a girls’ holiday baking day the next year at her request. So I knew I had to bake her some this year as well.
It is such a great simple recipe. The result is such a soft and flavorful snack cake that doesn’t require any frosting or glaze to be great. Just cut it into squares and enjoy.
One of the most interesting parts about the recipe is there is no leavening agent. Instead you beat a lot of air into the batter and let that work its magic.
They store well at room temperature in an airtight container. For longer storage separate layers with wax paper and freeze for up to three months.
I hope you give them a try. If not this year, pin them for next year then let me know how much you enjoyed them!
Original post from 2016
Hello everyone, and welcome to cranberry week! Please remain seated and keep your arms and legs in the vehicle until we come to a complete stop.
I know this week is a bit crazy for everyone, turkey day
just a few days away and all, but we thought we would give you some great ways to use cranberries this week.
Maybe you will get a few ideas to use still before Thanksgiving. If not, Christmas season officially starts on Friday and there will be plenty of chances to get the cranberry juices flowing.
To be honest, cranberries are a somewhat newly acquired
taste for me. I grew up only knowing the cranberries that came jellied in a can. I honestly couldn’t really tell you if I even like it or
When there are so many delicious options to be had on a Thanksgiving spread, I am going to be hard pressed to give up even a square inch of my plate to something that still has the rib lines from the inside of a can.
I’m not judging, just give me a little bit extra mashed potatoes and gravy any day!
At some point I developed a fondness to dried cranberries.
They are great on festive fall salads, in cranberry dark chocolate cookies or in trail mix.
But I still wouldn’t have considered myself much of a
cranberry aficionado. In fact, I leaned more in the opposite
In the last few years, I have come around. I started making
my own cranberry sauce from fresh berries. (To be honest, I’d probably still take a little more mashed potatoes and gravy… but I like the sauce when they aren’t in direct competition for that last bit of room on my plate.)
So that brings us to this snack cake. I think it might be one of my favorite cranberry recipes yet.
It has a sweet, dense, simple cake studded with those tart berries that burst and give beautiful color and flavor. You really can’t get much easier.
I made this batch and brought it in to my coworkers as part of
my (probably obnoxiously) large spread of birthday treats. I will be
sharing a couple more recipes of my birthday treats in the next couple weeks.
I thought the cookies I made would go quickly, but wasn’t sure
about the cranberry snack cake. It seems like people have a love/hate relationship with the little gems.
Those who don’t like cranberries were tempted, those who do
were happy to devour them. They got rave reviews!
I probably shouldn’t have been too surprised, they really were
delicious. Please promise me you’ll give them a try!
- 3 eggs
- 2 cups sugar
- 3/4 cups butter, softened
- 1/2 tsp vanilla
- 2 cups flour
- 12 oz fresh or frozen cranberries
- 1 Tablespoon orange zest
- Preheat oven to 350 F and prepare a 9x13" pan. In you mixer, beat together butter and sugar on medium high until they are light and fluffy (about 3 minutes).
- Add the eggs and vanilla and beat on high for 6 more minutes. The mixture should be thick, creamy and voluminous.
- Stir in the flour until just combined, then fold in the cranberries and orange zest.
- Spread in your prepared pan and bake for 40-45 minutes. The top should be lightly golden and an inserted toothpick should test clean.
- Cool completely then cut into small pieces to serve.
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Amount Per Serving: Calories: 169Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 55mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.