Cranberry Cake • Easy One Bowl Recipe!

I recently baked this cranberry cake and it is now a kitchen favorite of mine. The soft, buttery base combined with fresh cranberries creates an irresistible mix of moistness and tang. The optional crumb topping adds a delightful crunch, making every bite a blissful experience of comfort and vibrant flavor.

I’m super excited to share this Cranberry Cake • Easy One Bowl Recipe with you guys. The cake is pretty nutritious too if you think about it.

I used 1 1/2 cups all purpose flour and 1 cup granulated sugar which gives it a good balance of carbs and energy. The addition of 1/2 cup unsalted butter and 2 large eggs at room temperature not only makes the cake moist but also adds a decent amount of protein and healthy fats.

I also mixed in 1/2 cup whole milk and 1 teaspoon vanilla extract to bring out the lovely flavors. The fresh cranberries, which are a great source of antioxidants, makes this cake a must-try especially during the season.

Its a neat twist on a coffee cake and works perfectly as a breakfast or dessert. I’ve been inspired by recipes like Cranberry Orangen Buttermilk Breakfast Cake so I think you will enjoy it too.

Why I Like this Recipe

I really like this recipe because it’s super easy to put together and makes a tasty treat without too much fuss. I love the fresh cranberries – they add a nice tart kick that balances out the sweetness perfectly. I also like the crumb topping even though it’s optional, it gives a crunchy texture that makes every bite interesting. And honestly, it feels really satisfying to bake something that only needs one bowl, which saves me from a mountain of washing up later.

Ingredients

• All purpose flour gives cake structure, offering carbohydrates and a light texture instead of fiber.
• Granulated sugar sweetens the cake, crucial for taste but offers minimal nutrients.
• Unsalted butter adds rich flavor and tenderness, supplying fats that help keep it moist.
• Eggs help bind ingredients together while also contributing protein for energy.
• Whole milk moistens the mix and delivers calcium for strong bones and teeth.
• Fresh cranberries add a tart zing and antioxidants that balance the overall sweetness.
• Optional topping with cinnamon and butter gives crunchy, spiced contrast to soft cake.
• Vanilla extract adds aromatic warmth, binding sweet flavors throughout the cake.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs at room temperature
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup fresh cranberries
• Optional: For a crumb topping – 1/3 cup granulated sugar, 1 tablespoon all purpose flour, 1/2 teaspoon ground cinnamon, and 2 tablespoons cold unsalted butter, diced

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch pan lightly.

2. In a big bowl, sift together the all purpose flour, baking powder, and salt.

3. To that bowl, add the granulated sugar, softened butter, eggs, whole milk, and vanilla extract. Mix them pretty well but dont overmix.

4. Stir in the fresh cranberries gently until they’re spread evenly.

5. Pour your batter into the prepared pan making sure its smooth on the top.

6. If you’d like the crumb topping, in a small bowl, mix together 1/3 cup sugar, 1 tablespoon flour, 1/2 teaspoon ground cinnamon and the 2 tablespoons of cold diced butter until it forms crumbs.

7. Sprinkle the crumb topping evenly over the batter in the pan.

8. Give the pan a little tap on the counter to remove any big air bubbles.

9. Bake for 35-40 minutes. Check the cake by inserting a toothpick; if it comes out clean, it’s done.

10. Let it cool in the pan for about 10 minutes then move it to a rack. Enjoy your tasty cranberry cake warm!

Equipment Needed

1. Preheated oven set at 350°F
2. 9-inch cake pan (lightly greased)
3. Large mixing bowl
4. Sifter or fine-mesh sieve for flour, baking powder, and salt
5. Electric mixer or whisk for mixing the batter
6. Measuring cups and spoons
7. Small bowl for mixing the crumb topping ingredients
8. Spatula for stirring and smoothing out the batter
9. Toothpick for checking if the cake is baked through
10. Cooling rack to let the cake cool properly

FAQ

Cranberry Cake • Easy One Bowl Recipe! Substitutions and Variations

• If you don’t have all purpose flour, you can use whole wheat flour or a gluten free blend. Just be aware it might change the texture a bit.
• If you end up with salted butter instead of unsalted, use a little less salt in the recipe to keep it balanced.
• If you ran out of whole milk, you can swap it with 2% milk or even unsweetened almond milk for a different twist.
• Instead of granulated sugar, you might try light brown sugar in the cake, but it might give it a slightly molasses flavor.

Pro Tips

1. Make sure that your eggs and butter are at room temperature before you start. Cold ingredients can mess up your batter’s consistency, so leaving them out for a bit can really help.

2. Don’t overmix the batter once you add the eggs and milk. Overworking it can make the cake tough and dense, so mix just enough until everything comes together.

3. When you fold in cranberries, be super gentle. This helps keep the berries intact and evenly spread throughout the cake.

4. For that crumb topping, work quickly with the cold butter. Chilling the butter and then quickly mixing it with the sugar, flour and cinnamon will give you that perfect crunchy texture on top.