Cranberry Snack Cake
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.
Servings: 24 Servings
Ingredients
- 2 cups granulated sugar
- ¾ cup butter softened
- 3 large eggs
- ½ teaspoon vanilla extract
- 2 cups all purpose flour
- 12 ounces fresh or frozen cranberries
- 1 Tablespoon orange zest
Instructions
- Preheat oven to 350°F and grease a 9x13-inch pan.
- In your 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.
- Fold in the cranberries and orange zest.
- Spread the batter 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.
Notes
If you don't have orange zest, a splash of orange extract is a good option. Or, you can omit the orange altogether, though it really does add something nice to the cake.
Nutrition
Serving: 1piece | Calories: 169kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 55mg | Potassium: 34mg | Fiber: 1g | Sugar: 17g | Vitamin A: 221IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg
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