Cranberry Snack Cake
Bright, tangy, and irresistibly tender, this Cranberry Snack Cake is the perfect treat to brighten up your day. Made with fresh or frozen cranberries, this easy-to-make cake strikes the ideal balance between sweet and tart flavors, while buttermilk and melted butter ensure every bite is delightfully moist. Requiring just 15 minutes of prep time, it’s an effortless dessert or snack option that bakes to perfection in under 35 minutes. With its golden top, optional dusting of powdered sugar, and soft crumb, this cake is as visually appealing as it is delicious. Serve it warm with coffee for a cozy afternoon pick-me-up, or enjoy it chilled as a refreshing fruity treat. Perfect for holidays, potlucks, or anytime you want a simple yet stunning dessert, this Cranberry Snack Cake is sure to satisfy every sweet tooth.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted and slightly cooled
- 0.5 cups buttermilk
- 2 units large eggs
- 1 teaspoons vanilla extract
- 1.5 cups fresh or frozen cranberries
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan. Lightly flour the pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set it aside.
In a large bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Gently fold in the cranberries, being cautious not to crush them. If using frozen cranberries, no need to thaw them beforehand.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired. Slice into squares and serve.
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 1954 mg | 85% | |
| Total Carbohydrate | 349.6 g | 127% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 184.9 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 270 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 770 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.
