Cranberry Tea Cake
Brighten up your afternoon tea with this delightful Cranberry Tea Cake, a perfect balance of sweet and tangy flavors. This moist and tender cake is made with fresh cranberries and a hint of zesty orange, creating a vibrant burst of flavor in every bite. The soft crumb is achieved using a mix of milk and creamed butter, while the dusting of powdered sugar adds an optional touch of elegance. Simple to prepare in just under an hour, this tea cake is perfect for casual gatherings or holiday celebrations. Serve it as a snack, dessert, or alongside a warm cup of tea to elevate any occasion.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 Eggs, large
- 1 teaspoon Vanilla extract
- 1 tablespoon Zest of an orange
- 0.5 cups Whole milk
- 1.5 cups Fresh cranberries, roughly chopped
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to 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 and orange zest.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; avoid overmixing.
Gently fold in the chopped cranberries with a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
2917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1842 mg | 80% | |
| Total Carbohydrate | 445.9 g | 162% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 235.1 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 293 mg | 23% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 859 mg | 18% | |
*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.
