Cranberry Pie Cake
Delight your taste buds with the irresistibly sweet and tangy flavors of Cranberry Pie Cake, a unique dessert that combines the rich, buttery texture of cake with the fruity brightness of a classic cranberry pie. This easy-to-make treat features a base of juicy fresh cranberries topped with a golden, tender cake batter, baked to perfection in under an hour. With just the right balance of tartness and sweetness, this dessert is ideal for holiday gatherings or any time you want a show-stopping centerpiece. Serve it warm, inverted to showcase the gorgeous cranberry top, and dusted with powdered sugar for an elegant finishing touch. Perfect for Thanksgiving, Christmas, or anytime cranberries are in season, this versatile recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups Fresh cranberries
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan or pie dish.
Rinse the cranberries and pat them dry. Spread them evenly across the bottom of the greased pan.
In a medium bowl, cream together the unsalted butter and granulated sugar until light and fluffy, using a stand mixer or hand mixer on medium speed.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined to form a thick batter.
Spoon the batter over the cranberries and spread it evenly, covering all the fruit.
Place the pan in the preheated oven and bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool for about 10-15 minutes in the pan, then run a knife around the edges and carefully invert it onto a serving plate so the cranberries are on top.
Optional: Dust the top with powdered sugar before serving for a touch of sweetness and decoration.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 358.7 g | 130% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 233.3 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 117 mg | 9% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 608 mg | 13% | |
*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.
