Fresh Cranberry Tea Cake is holiday-ready! This cranberry cake is perfect for breakfast, afternoon tea or coffee, or as a rustic dessert.The buttermilk batter makes for a cranberry cake that stays moist, each slice boasting a bite of tart, fresh cranberry. This makes 2 10-inch loaves.
Prep time: PT10M
Cook time: PT30M
Total time: PT40M
Rating
4.25 stars (4 reviews)
Keywords
cranberry cake
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter (room temperature)
1 1/2 cups granulated sugar
1 teaspoon vanilla
1 large egg
1 cup buttermilk (Use good quality, thick buttermilk. Do not substitute with milk and lemon juice)
1 1/2 cups halved fresh cranberries
Categories
Bread
Dessert
Cuisine
American
Steps
Place racks in the center of the oven, and preheat oven to 350°F. Prepare 2 loaf pans (1.5lb loaf pans measuring 10″x5″x3″) by lightly coating with baking spray (or butter), and lining with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt, and set aside.
In the bowl of an electric mixer, cream butter and sugar together. Add vanilla and egg, mix well.
Add the buttermilk and flour mixture in batches, alternating. Stir in the cranberries.
Divide the batter into two loaf pans. Bake for about 30 minutes, or until golden. Depending on your oven and the size of your loaf pans, this may need more time; check the cakes at the 30 minute mark, and continue baking, if necessary, until a toothpick inserted in the center comes out clean and the cake is springy to the touch.
Nutitrion
Serving Size: 1 serving
Calories: 199 kcal
Carbohydrates: 33 g
Protein: 3 g
Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 27 mg
Sodium: 162 mg
Sugar: 20 g
Reviews
Anna Skavronsky on 2024-10-22 (5 stars): I have made this every single year since I have found this recipe. I make it gluten free by using Bob Red Mill 1-1 flour, and I add slightly more buttermilk to make up for the dryness of the gf. It comes out magical each and every time!!!! Absolute staple in our house starting in October and ending later in the winter. Thank you thank you thank you
Anna Skavronsky on 2024-10-22 (5 stars): I have made this every single year since I have found this recipe. I make it gluten free by using Bob Red Mill 1-1 flour, and I add slightly more buttermilk to make up for the dryness of the gf. It comes out magical each and every time!!!! Absolute staple in our house starting in October and ending later in the winter. Thank you thank you thank you
Adrienne Bunting on 2023-01-22 (2 stars): This is the second time I made this recipe and the second time it did not come out of the loaf pans nicely. I followed the directions exactly both times. The first time I used butter with parchment paper and this morning I tried spraying the pans instead of coating them
with butter and the result was exactly the same. I even coated the cranberries with flour before I folded them into the batter. The cake did taste good but it’s disappointing to put in the effort and follow the recipe precisely to not have it turn out. Not sure I will be making it again.
Joan Macalpine on 2022-12-03 (5 stars): Tried for the first time, using parchment and they lifted out perfectly, cooking time was almost an hour which I find with most loafs I make, probably oven. Could you add orange flavoring to add a bit of extra to it. Making again fir my holiday visits with the elderly.
