Cranberry Sauce Cake
Delight in the perfect balance of tart and sweet with this irresistible Cranberry Sauce Cake! This moist and tender cake combines the tangy flavor of whole cranberry sauce with warm hints of cinnamon and nutmeg, making it the ultimate treat for holiday gatherings or cozy afternoons. The simple butter-sugar batter is enriched with sour cream for a luxuriously soft texture, while optional chopped pecans or walnuts add a satisfying crunch. Easy to whip up in just 15 minutes of prep time, this cake bakes beautifully in under an hour and can be served plain, dusted with powdered sugar, or crowned with whipped cream for a show-stopping dessert. Whether you’re making use of leftover cranberry sauce or showcasing your homemade batch, this seasonal favorite is sure to impress every crowd!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup whole cranberry sauce (canned or homemade)
- 0.5 cup sour cream
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan and set it aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Lower the mixer speed and slowly add the dry ingredients to the wet mixture in batches, alternating with the sour cream. Begin and end with the dry ingredients.
Gently fold in the cranberry sauce and chopped nuts (if using), being careful not to overmix.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.
Serve plain, dusted with powdered sugar, or topped with whipped cream. Enjoy!
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 442 mg | 19% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 36.8 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 92 mg | 2% | |
*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.
