Cranberries are the new pumpkin. I want fresh cranberries in everything lately. I had half of a bag of cranberries stashed in the freezer and almost made a second batch of Cranberry Apple Baked Oatmeal, but then I decided I wanted something a little sweeter. So I threw together this super festive and visually stunning Cranberry Almond Cake.
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The concept is super simple, almond flavored white cake topped with fresh cranberries and almonds, but the flavor and presentation are nothing short of elegant. If you’ve never made a cake from scratch (in other words, not from a box), you might be surprised at just how easy it is. It literally took minutes. You don’t have to be “good” at baking to make this Cranberry Almond Cake, although you’ll probably want at least a basic hand mixer to help you get the light, fluffy texture going.
If you’re in charge of dessert for Thanksgiving, this Cranberry Almond Cake is simple and festive… and as for the rest of party season, this would be a really quick fix if you don’t want to show up at someone’s house empty handed. I just kept it all to myself in my fridge and have been sneaking a slice here and there all week (oops, now my coworkers are going to be mad). ;) NOM!
Cranberry Almond Cake
Servings 8Ingredients
- 1 1/2 cups all-purpose flour ($0.20)
- 1 1/2 tsp baking powder ($0.06)
- 1/2 cup butter (salted, room temperature) ($1.04)
- 1 cup white sugar ($0.32)
- 2 large eggs ($0.54)
- 1/2 tsp vanilla extract ($0.14)
- 1/2 tsp almond extract ($0.14)
- 1/2 cup milk ($0.16)
- 6 oz fresh cranberries (about 1.5 cups) ($0.50*)
- 1/3 cup sliced almonds ($0.66)
Instructions
- In a medium bowl, stir together the flour and baking powder until very well combined. Set the flour mixture aside. Preheat the oven to 350ºF.
- In a large bowl, beat the butter and sugar together with a mixer until they are light and fluffy (start on low speed, then increase to high). Add the eggs, vanilla, and almond extract and beat again until the mixture is very light and creamy in texture (start on low speed again, then increase to high. Beat for about one minute on high).
- Add half of the flour mixture and beat on low until the flour is incorporated. Add half of the milk and beat until incorporated (it may look a little lumpy at first). Repeat with the second half of the flour and then with the second half of the milk. The end product should be a light, fluffy cake batter.
- Rinse the cranberries and then roughly chop them so that that each berry is at least cut in half. Fold 1/2 of chopped cranberries into the cake batter. Spread the cake batter into a 9-inch pie plate coated with non-stick spray, the sprinkle the second half of the cranberries over top. Use your fingers to slightly poke the cranberry pieces down into the top of the batter. Sprinkle the almonds over top and press them lightly into the cake batter. Bake for 35 minutes, or until the cake and almonds are lightly browned on top.
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Notes
Nutrition
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How to Make Cranberry Almond Cake – Step by Step Photos
Stir together 1 1/2 cups flour and 1 1/2 tsp baking powder until they are well combined.
In a separate bowl, beat together 1/2 cup butter and 1 cup sugar until it looks light and fluffy. Make sure the butter is room temperature or else it won’t incorporate with the sugar. Also, make sure to scrape down the sides of the bowl a few times as you beat the mixture together so that there aren’t any large lumps of butter left behind.
Add 2 large eggs and a 1/2 tsp each of vanilla and almond extracts. Beat again until the mixture is very light and creamy, on high about one minute. (This is my favorite stage of any cookie or cake batter. I have to use all my will power not taste…)
Next, beat in half of the flour mixture. It will get pretty thick, so just beat it until it looks well incorporated (30 seconds or so). Then add half of the milk (1/4 cup) and beat it until it’s incorporated (it may look a little lumpy, that’s okay). Beat the rest of the flour in, followed by the rest of the milk (1/4 cup). In the end, it will look super light, creamy, and velvety like this. This is when I thought to myself, “Who decided to ruin cake batter by baking it?”
Lightly chop 6oz (1/2 of a standard 12 oz bag) of cranberries so that each berry its at least cut in half. I didn’t take the time or care to slice them all in half individually. You just want to make sure they’re at least cut so that they don’t swell and pop while they bake. Fold half of the chopped cranberries into the batter.
Spread the batter into a 9″ pie plate coated with non-stick spray. Sprinkle the rest of the cranberries over top, then push them down into the batter.
Sprinkle 1/3 cup sliced almonds over top and kind of push them down into the batter so that they stick. Then just pop the whole thing in the oven for about 35 minutes at 350ºF. When it’s finished, it should be golden brown on top (the cake AND almonds).
Let it cool a bit before slicing in.
This cake is wonderful. I have made it so many years in a row for Christmas. Sometimes I add a classic glaze to it to take it up a notch but its definitely not necessary. thank you for a wonderful recipe!
I adore this recipe. I substituted fresh cherries for the cranberries and no regrets! Only thing is, I make this cake only when it’s cherry season, but that makes it all the more special. I love the combo of vanilla and almond extract. Please never remove this from your site! I’ve been following you for YEARS and I love the amazing recipes you have!
I made this last Thanksgiving and it was amazing…..I want to make it again and I was wondering if I make it in advance will it freeze well?
Probably! Baked goods usually freeze beautifully.
Easy recipe to follow, not too much sugar, tasty. Nice coffee, tea or breakfast cake. Thx!
I made this last thanksgiving and OMG it was wonderful. I want to make it again but can’t find fresh cranberries this time of year. Would blueberries work?
Since we haven’t tested it ourselves, I can’t be absolutely sure of the outcome. Blueberries do have a slightly higher moisture content than cranberries. If you can’t find fresh cranberries right now, I’d suggest looking in the frozen section, too! That’s usually the best way to find a high-quality version of any fruit or veggie that’s out of season since they are typically frozen at peak freshness. ~ Marion :)
Thanks so much, I really appreciate your fast response!
Hi Beth, looking forward to making this to take to dinner at at friend’s house. We are at 4500 foot level. Are any adjustments needed for baking at high altitude?
Hi, Trace! Since we are based in Nashville and cannot do any recipe testing at high altitudes, we try not to give any specific recommendations in terms of times and temperatures because we can’t promise they will be successful. However, the general rule for baking at a high altitude is that you want to RAISE the oven temperature by 15-25*F than the suggested temp. and bake the recipe for approx. 5-8 minutes LESS for every 30 minutes of baking time. I hope that helps a little! ~Marion :)
I made this for a last minute Christmas brunch and it was well received! I ended up using frozen cranberries (what I had) and defrosted them by running water over them. I substituted almond paste for almond extract, I didn’t have the extract. I could have used a touch more almond paste for more of an almond flavor. The actual cake was delicious and had a great texture. The cranberries being frozen did not affect the cake at all, I’ll have to keep that in mind!
Thank you Beth for an easy and tasty cake recipe. I did modify your recipe a bit: I used eggnog in place of milk for an extra Christmas flavour. And I used a food processor on pulse to coarsely chop cranberries.
Hi! Is it supposed to pass the toothpick test? It smells so good, but I can’t tell if it’s cooked or not. I’ll give it another shot if it doesn’t work out this time. I don’t want it to be dry from overcooking. Thank you!
Yep, it should pass the toothpick test. :)
Would I be able to make this cake without fruit? It looks delicious and I have everything to make it, except for the cranberries! Thank you!
I’m not exactly sure how it would turn out since we haven’t tried it that way. But it would probably be fine! I would choose a smaller dish and decrease the baking time slightly. You will lose a lot of volume without the cranberries. They could also be substituted with another berry (fresh or frozen) or diced apples. ~Marion :)
I can’t wait to make this for Christmas!
Could I add some orange juice / zest?
Laura! That sounds like a wonderful addition! Since we haven’t tested it this way, I can’t promise equally successful results. But adding 1/2 tsp of zest would add TONS of flavor and likely wouldn’t impact the outcome of your bake at all. And if you wanted to add juice as well, that could be done in place of either the vanilla or almond extract — only making sure the ratio of added liquid remains consistent with what’s written in the recipe. It really just depends on what flavors you want to be most prominent alongside the cranberries. Vanilla is important but really more of a supporting player here. On the other hand, almond extract is extremely strong and a little goes a long way. I hope that helps you decide how you want to bake this up. Please let us know how it goes! ~Marion :)
I substituted a 1:1 gluten free flour blend, but followed all the other steps and ingredients, and it turned out light, fluffy, and delicious!
So delicious! Thank you! Perfect for a Christmas party.
This is such a delicious and versatile recipe–a lovely small vanilla butter cake that can stand alone with no fruit at all. I’ve made it at least half a dozen times since it was first posted almost a decade ago. It’s been a couple of years, so last weekend was past time for another. We love it best with cranberries, but I’ve also used both sweet or tart cherries, raspberries, or blueberries. Another tip–I use 1-2 T of the sugar to macerate the fruit while mixing the batter, so that a bite into a cranberry is slightly less tart. The cranberries are too firm to release juice into the batter and discolor the cake prior to baking. I’ve tried other nuts–chopped hazelnuts or walnuts are good–but we like almonds best. I increase vanilla extract to 1 tsp. No nuts?–this is also nice with a light streusel topping–Beth has recipes here on site. Thanks for reposting this wonderful recipe.
Was just coming here to ask if I could sub a streusel topping for the almonds (we don’t have any and we’re in a huge winter storm). Thanks!
this looks great! do you think it would work with dried cranberries as well? frozen/fresh ones aren’t really a thing here in Germany (at least not where I am!)
Hi, Tanja! That’s a great question. I wouldn’t recommend using dried fruit in this recipe because you need the moisture from the berries to achieve good results. Since I don’t have much insight on the kinds of produce that are available to you — I would say that any fresh, tart berry will work in place of cranberries. Good luck! – Marion :)
I think lingonberries which are used a lot in Scandinavian countries are very similar to North American cranberries. I LOVE this simple and not overly sweet recipe!
I have made this cake twice already. Once when my son came home from college with his girlfriend and they ate most of it and then asked if they could take it back to the dorm and of course I hesitated but said yes lol. Then made it again the next day and did what Beth did, Took slices for myself through out the week and told no one!! This cake was delicious!!
I only have unsalted butter so I should probably add some table salt. How much do you think?
Add 1/4 to 1/3 teaspoon for every stick or for every 8 tablespoons. XOXO -Monti
Oh this one is a loved treat in our home! Sometimes I have left over whole cranberries frozen from fall…but I don’t right now. I’ll try another store to see if they have some in the freezer — if not — could I make this with frozen cherries instead? Hoping you have an idea that will still let this requested cake be on our Easter feast table. You are the BEST!!
Cherries would probably be great! I would use tart cherries instead of sweet, though, to maintain that sweet-tart balance.
Tart cherries is what I selected too and I’m looking forward to giving this a whirl. I “think” I should thaw and drain the juices from the berries before adding to the cake batter for baking (or else it’ll turn the whole cake pink, which is ok so long as you expect that)
I tried this recipe with a few substitutes and it still came out great! My family doesn’t eat eggs so I replaced that with egg replacer mix, I used almond milk instead of regular milk, I didn’t have enough all purpose flour so half of the flour I used ended up being almond flour to make it 1 and 1/2 cup, and I also didn’t have the almond or vanilla extract so I simply added a dash of sugar to replace it. Overall it came out amazing even with these adjustments. I highly recommend this recipe, however, maybe not with as many risks as I took. I might have just gotten really lucky with my replacements.
I love this recipe! I’ve made this many times and it’s so easy but has a big impact. Everyone loves it! I’ve made it with blueberries in the summer too. It’s a great potluck dessert, but it’s also delicious for a brunch. Highly recommend this recipe!
U said to sprinkle sliced almonds on top of cake my whole was ruined burnt I couldn’t even take it out of the oven because it wasn’t cooked horrible recipe disaster my hard work and money all gone down the drain
Can you use frozen cranberries??
Yes, that would probably work.
How would timing be affected if this recipe were to be split into 2 ramekins or 6” pie plates?
Unfortunately, I’d need to test it to find out for sure. I don’t think I could make an educated guess with that one.
very nice and Helpful blog
capital recipe
Trying this dessert out for Thanksgiving, but I don’t have any pie dishes. I have a glass, square 8″ dish; an aluminum, square 8″ dish; or an aluminum, circle 8″ dish. Which dish would you recommend for this bake? (I realize I will have some extra batter – that’s okay!) Thanks for your help!
I think I would go for the glass 8″ square dish. :)
Thanks Beth!
mine took so much longer to bake, than the 35 minutes. the middle of the cake was not setting………..not sure what I did wrong……….
Very yummy! I substituted strawberries for the cranberries since I’m not a big fan of cranberries. I also reduced the sugar by 1/4. I did have to bake for about 20 minutes more though as the centre wasn’t completely baked through, Maybe the strawberries created more moisture. Not sure, but the result was super yummy! Thank you for your recipes :)
This was so good and easy to make. Made this for Christmas brunch and it was liked by everyone. Since I’ve got more cranberries I’ve decided I’m going to make another one before I start my diet! Delicious!
Yay!
Great recipe! I’m on my second cake and I think it will become one of my favourites. I used frozen cherries and 3/4 cups of sugar. Also, like others, had to bake for almost one hour. Love the result. Thank you for this recipe!
We’ll look into the bake time! Thanks Emilia!
Thanks for this great recipe. I have never used fresh cranberries before and loved the cake. I made this recipe as well as the cranberry cream cheese dip for my Friendsgiving, and both were well-received. One 99 cent bag of cranberries from Aldi was the perfect amount to make both recipes.
My only change to the cake next time will be a bit more almond extract, because I really like almond flavor. I plan to repeat for Thanksgiving.
This turned out great: tender and sweet, with a nice tartness from the cranberries and a toasty crunch from the almonds. (I substituted hazelnut liqueur instead of the extracts. I stopped buying extracts because they are expensive and I don’t use them often. I’ve enjoyed playing around with liqueurs. I usually use a whole tablespoon though.) I had to bake the cake much longer; 50-55 minutes. Perhaps my oven temperature is incorrect.
I also had to bake much longer – thank you Crystal for the heads up
Really yummy cake. Loved the delicate almond flavor. The cake itself was really light. I love fruit so upped the amount of cranberries and also put a lot more almonds on top. Because of this, the cake didn’t brown as well as it did in your pics, but it still tasted great. I also cut the sugar down to just over 1/2 cup of sugar in the cake, and then added about 1/4 cup turbinado sugar on the top before baking. This way, it’s light enough to eat for breakfast (and as a snack, and after dinner, and…)
The cake was amazingly fluffy and moist, and I liked the cranberry and almond combination. However, although I used 1/8 cup less sugar, it still tasted too sweet. I ended up making a bittersweet chocolate drizzle to balance it out. Next time I’ll use 3/4 cup sugar (or 2/3 cup).
I REALLY wanted to make this as is but couldn’t find cranberries so went with thawed frozen raspberries and cut the sugar by 1/4 cup to account for raspberries being sweeter than cranberries (i’m assuming!!!). The batter looked great but wish me luck! Tt’s in the oven right now and I hope it works!!!
I made this gluten-free and egg-free – I was skeptical if it would work, but still turned out great! For the flour, I subbed a blend of 2/3 white rice flour, 1/6 tapioca starch, and 1/6 arrowroot powder, plus 1/2 tsp xanthum gum. And for the eggs, I did 6 tablespoons of aquafaba (3 for each egg) – take the liquid drained off of chickpeas, tofu, or white beans, and then lightly whip it by hand until the consistency is more similar to an egg. The texture of the cake was amazing!
Wow, thanks for sharing those substitutions! I know that will be very helpful to a lot of people!
I made this (subbing gluten free flours, tiny bit of xanthum gum and vinegar) and it was fabulous. Do you have any pointers though on chopping those fresh cranberries? They kept rolling away!
😅 I just take my time and chase after them! Haha. Unfortunately I don’t have a hack for that. :)
I used a hand food processor (from pampered chef) and it only took a few seconds to get them all chopped!
That’s great Amy!
Try sandwiching the cranberries between two plastic lids, like the ones you get with takeout Chinese soup. Hold the top lid down securely and run a sharp chef’s knife between. Your cranberries will be cut in half. This is also a great way to cut cherry tomatoes.
This looks amazing!! How do you think you would adjust the time/temperature if you baked in a muffin tin instead? I can’t wait to try this next week.
The cooking time would definitely shorten if baked in a muffin tin, although I don’t know by how much.
What is the serving size, calories, proteins, carbs, & fat please?
I’m sorry, I do not have nutritional information.
I made this today and it was easy and delicious! I needed to substitute walnuts for the almonds because I was out of almonds and I liked it!
Good seasonal recipe!
So easy!
This was the best cake I have ever made, although I did make it with dried cranberries, I am going to try it with frozen raspberries.
Made this cake tonight. Turned out very well. Like cakes with no icing the best. Did not have the almond extract, so just used a little more vanilla. Could have definitely eaten more than one piece, but resisted. Ha!
Do you think I could substitute cranberries for frozen raspberries? I’m not a fan of cranberries and would like to use up the raspberries I already have on hand. Love your site btw! Fantastic recipes :)
Raspberries would probably be pretty good! :)
I’m dying to make this but I don’t have a hand mixer – it’s on my list but I don’t want to run out and get one this minute. Do you think it might come out okay using an immersion blender? Maybe with the whisk attachment? I want to give it a try since I wouldn’t even have to buy any of the ingredients, I have them all! Thanks
Hmm, I’ve never seen an immersion blender with a whisk attachment, but it sounds like it would be similar to a hand mixer! :D The batter does get pretty thick, though, so just be sure it has enough power.
Hi Beth! I just added your Cranberry Almond Cake to my Recipes to Try cookbook on your app and was wondering if you have ever frozen it after baking? I’m trying to make ahead all I can so I can enjoy time with family this Christmas.
I haven’t tried that, but in general baked goods like cake tend to freeze well. :)
I am not a big cake fan but this cake was absolutely delicious! I followed the recipe exactly as it says. I brought it to our family thanksgiving dinner and it was a huge hit. Everyone is now asking for the recipe. Will definitely be making this over and over again.
This was such a hit for my family dinner the other night and it was easy to make! This was my first time using almond extract so wasn’t expecting it to be so thin (I definitely put more than 1/2 tsp), but the almond taste came out amazing!
This recipe was delicious! I loved the subtle sweetness mixed with the tart cranberries and crunchy almonds. Definitely a great way to use that other bag of cranberries you have!
Luv
I love this cake. It is light, buttery and tart. Very easy to make and looks beautiful. It could be a great brunch side dish or a dessert.
I added a 1/2 cup of chocolate chips to the recipe. The chocolate worked perfectly with the cranberries. Took the cake to a party and got lots of complements!
I made this recipe this past weekend. I have found excellent prices on dried cranberries (since it is clearly not fresh cranberry season where I live)
If you put the dried cranberries in a bowl and then pour enough boiling water to cover them, leave sit for about a half an hour and then drain excess water, they rehydrate to a nice size. I then use them in the recipe as directed and they work great.
I used a little less than a cup of dried (I buy them in packages of 7/8 cup for about a $1.20 from a popular ‘discount’ grocery chain) for this recipe and it worked great.
I’ve used the same for your cranberry apple baked oatmeal and it also works well.
I think this weekend I will try this with lemon extract and frozen mixed berries for a 4th of July ready dessert.
I tried this recipe last sunday and it turned out amazing! Normally, I have really poor baking skills but this time the cake was soft and tasty. I replaced butter by 1/4 cup of coconut oil, half white sugar half maple syrup and milk by soy milk and everything was perfect! This recipe is sure a keeper! Kisses from Montreal:)
I was planning on making this during the holidays, but time got away from me. I forgot to freeze my cranberries and committed the sin of wasting food. (I really hate it when that happens!) Anyway, since January is all about tightening the belt to pay off December, I wasn’t going to purchase another ingredient to replace the cranberries, so I made a plain almond cake. I called it an almond tea cake and served it with tea. It was a big success – both for taste and good looks. I received several comments about how pretty it was. So, you can leave the fruit out altogether and still really enjoy this recipe. Thanks again Beth!
I just made it! Thank you so much for a wonderful and simple recipe – very delicious :)
Made this tonight and it was absolutely delicious. Love love love the almond flavor–thanks for sharing!
Made a similar cake the other day from the Stacey Snacks website without any nuts, also no milk and one tsp of almond essence the other day. Found the almond flavor too strong, so this looks better. Don’t have any almonds, wonder if pecans would be good?
Yum, I think it would be :)
I made this to take to Christmas dinner at the inlaw’s . I doubled the recipe and baked it in a 9 x 14 glass pyrex. I was a bit worried that all those cranberries would make the cake too tart. I worried for nothing. The cake was moist and delicious with just the right tartness in it. It was a big hit at the party. Thank you so much for the recipe. I love your site. Thank you for sharing all these wonderful, delicious and cost effective recipes.
Delish! I didn’t have any almond extract, so I added an extra 1/2 tsp. vanilla and the zest of one orange. Love the tart cranberries. Overall, it is not a very sweet cake, so I could see some sweet-toothed factions wanting a powdered sugar glaze on top, but the crumb texture is soft and moist. A perfectly-sized showcase for fall cranberries!
This cake is one of the best cakes I have made. It is a favourite in the Samovar tea house Ely
If I wanted to use unsalted butter instead (it’s what I typically have on hand), how much salt would you recommend I add? 1/2 tsp?
Hmm, that’s tough to estimate, but I think I would guess a 1/2 tsp as well.
That’s what I used and it came out delicious. Just a little soft in the middle so next time I’ll give it another couple of minutes. But it was great. Thanks for the recipe!
I made this tonight to share at movie night at a friend’s house and it was so, so, so good! The cake itself is delicious and light and the cranberries cooked nicely, it was really just a great dessert in general. Do you think it could be made with cherries (either pitted fresh ones, jarred Morello ones, or drained pie filling ones)? The almond flavor was so nice and I love the combination of cherry/almond in other stuff.
Yes, I think cherries would be awesome in this! Frozen (pre-pitted) cherries would probably be best/easiest.
I’d been thinking about this recipe since you first posted it and finally got a chance to make it for Thanksgiving. It was amazing! I had the same problem as a commenter above, my cranberries were a bit sour. I would also probably sweeten them next time. However, the cake seemed to get BETTER the second day (if that is even possible), especially when we threw a few slices in the toaster oven. Not sure why it got better, maybe the cranberries had a little time to simmer down & think about their choices? Regardless, I have lots of almonds and cranberries left over, so a 2nd cake may be in order this week.
Made this this morning & I just took a bite. It is a great cake. I made it with cake flour cuz that’s what I had on hand. Followed everything else. All of your recipes come out great. I’ve been married & cooking for a very long time, but I love the simplicity of your recipes. Thank you!
I kind of have a feeling that I can’t…but I have some almond flour in my fridge waiting to be used for something.Do you think that could replace all or some of the flour in this with almond flour? I’ve never worked with it before so I’m not so sure
Hmm, I honestly have no idea. :( I’ve never cooked with almond flour before.
I don’t have cranberries on hand (must be the pre-holiday rush ;) but I do have tons of frozen cherries, which I plan to use for this cake. I am making it to bring to my family’s Thanksgiving, and I can’t wait to see how it comes out. Thank you Beth!!
This looks amazing!! Can’t wait to try it.
I had leftover cranberries from your cranberry apple baked oatmeal, too–I cut them up and stirred them into your pumpkin pie baked oatmeal and it’s been the PERFECT breakfast for Thanksgiving week!
Thanks for the recipe! Was simple, easy, and fun to make!
The only complaint I got was that the cranberries were surprisingly sour (I probably bought an unripeneded bag). A friend of mine recommended to sweeten them beforehand by soaking in sugar water!
Great recipe! I’ve made this 2x now and the family loved it both times. I put a full tsp. of almond extract in and only put the nuts on half the top as some here don’t like them. Served it warm with lite Cool Whip. Deelish!
Love your blog and have been lurking for a while. It is fun to add some new life to my usual meal routines. Thanks, Beth!
Made this tonite, it is awesome! Thanks
I’m hosting a Thanksgiving potluck at work on Tuesday, and I think this is what I’m going to bring! I’m so excited to try out this recipe!
I made this and it’s fantastic and easy! I added extra cranberries and it was nice and tart! I doubled the recipe for a 13×9 cake pan for a thanksgiving luncheon for work and it was PERFECT.
That looks delicious, I’m definitely putting this recipe on my ‘to-make’ list. I bet it would be good with lemon zest in the batter as well.
I love this recipe. I have a ton of leftover cranberries and didn’t know what to do with them.
This sounds like a great reciepe, as all your others have been! Cranberries can be had on sale now I may have to pick a bag up! Your website is one of my favorites. Your ideas have saved dinner for us a few times now, thank you! When I make this cake I’ll share the outcome.
I have a bunch of frozen blueberries? Do you think I could sub it out?
Yep! That would be delicious.
Looks great & I can’t wait to try it. I’ve added a link to this recipe on my blog at http://www.rawinthemiddle.com/link-love/.
I’ve never baked with fresh cranberries -only crasins, but I guess that’s not the same ;). This looks super easy and delish! Can’t wait to try it!
Such a fabulous cake for Thanksgiving!! Yum!
I’ve always avoided getting whole cranberries because I never know what to do with them, but this recipe seems great! Thanks!
“Make sure the butter is room temperature or else it won’t incorporate with the butter.”
Do you mean “sugar” instead of the second “butter”?
Hahaha, yes. fixing now. :)
This looks yummy! I happen to have pomegranates. I wonder if I could do that instead?
I’m not sure how pomegranates bake. I’ve only ever eaten them fresh. :)
Could I use whole wheat flower? You think it would taste the same?
Personally, I think wheat flour would be too heavy and the flavor would be too strong for this cake.
Now I know what the heck I can do with that bag of cranberries that’s been sitting in my freezer! Thanks so much for sharing, Beth!!
omg– that’s a perfect cake to make for all the holiday get-togethers! thanks, beth, you’ve saved us again!