Cranberries Sour Cream Cake
Indulge in the luscious simplicity of Cranberries Sour Cream Cake, a dessert that perfectly balances rich creaminess with a tart, fruity twist. This moist and tender cake is made with fresh cranberries, which add bright bursts of flavor and color to every bite. Crafted with sour cream for an irresistibly soft texture, this crowd-pleaser boasts a buttery crumb and a hint of vanilla for extra depth. The recipe is easy to follow, combining pantry staples like all-purpose flour and baking powder with fresh, seasonal ingredients. With just 15 minutes of prep time and minimal effort, you’ll have a gorgeous homemade cake ready to impress at any gathering. Dust it with powdered sugar for an elegant finish, and enjoy this delightful treat as a festive holiday dessert or a sweet snack with coffee. Keywords: cranberries sour cream cake, moist cranberry dessert, easy cranberry cake recipe, holiday dessert ideas, sour cream cake with fresh cranberries.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.25 cups Granulated sugar
- 3 Eggs
- 2 teaspoons Vanilla extract
- 1 cups Sour cream
- 1.5 cups Fresh cranberries
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round or square cake pan. Alternatively, line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs to the creamed mixture one at a time, beating well after each addition. Stir in the vanilla extract.
Reduce the mixer speed to low and mix in the sour cream until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
Gently fold the fresh cranberries into the batter using a silicone spatula or wooden spoon.
Pour the batter into the prepared pan and smooth the top with the spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
If desired, dust the top of the cake with powdered sugar before serving for an extra touch of sweetness.
Nutrition Facts
Calories |
4008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.9 g | 265% | |
| Saturated Fat | 126.8 g | 634% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1060 mg | 354% | |
| Sodium | 2481 mg | 108% | |
| Total Carbohydrate | 506.6 g | 184% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 295.5 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 485 mg | 37% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 760 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
