Get ready to transform your ordinary snack time into an extraordinary culinary experience with this mouthwatering Cranberry Snack Cake! Imagine a perfectly moist, tender cake studded with juicy, tart cranberries that explode with flavor in every single bite. Whether you're looking for a quick breakfast treat, an afternoon pick-me-up, or a delightful dessert, this American-style cake will become your new obsession. With just 40 minutes from start to finish, you'll create a showstopping treat that looks like it came straight from a professional bakery!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen cranberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or line it with parchment paper, ensuring some overhang for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
- Gently fold in the fresh or frozen cranberries using a spatula, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired. Cut into 12 equal squares and serve.
Tips
- Cranberry Selection: Use fresh cranberries for the brightest flavor, but frozen works perfectly too. If using frozen, do not thaw before adding to the batter.
- Mixing Technique: Be careful not to overmix the batter. Stop mixing as soon as the dry ingredients are just incorporated to ensure a tender, soft cake.
- Even Baking: For consistent results, use a light-colored metal baking pan and rotate the pan halfway through baking to ensure even browning.
- Moisture Magic: To keep the cake extra moist, avoid overbaking. Remove from the oven when a toothpick comes out with just a few moist crumbs.
- Storage Tip: This cake stays fresh at room temperature for 2-3 days when stored in an airtight container. For longer storage, refrigerate for up to 5 days.
- Serving Suggestion: For an extra touch of elegance, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 60mg
