Tender and Perfectly Tart Cranberry Cake

This sugared cranberry cake comes together in just 15 minutes and can be served right from its baking pan. It has an incredible texture (so plush and moist!) and is so festive for the holidays!

Ingredients

⅔ cup unsalted butter, softened (150g)
2 cups granulated sugar (400g)
4 large eggs, whites and yolks divided
¾ teaspoon almond extract
½ teaspoon vanilla extract
⅔ cup sour cream (150g)
2 cups all-purpose flour (250g)
⅛ teaspoon baking soda
½ teaspoon table salt
2 cups fresh cranberries, rinsed, picked through, and dried (190g)
1 Tablespoons granulated sugar (for topping)

Instructions

00:00 Introduction
00:16 Preheat oven to 350F (175C) and lightly grease a 13×9 baking pan. Set aside.
00:20 Combine butter and sugar in a large mixing bowl and use an electric mixer to beat until well creamed.
01:20 Add egg yolks (place the whites in a separate, clean, dry, dish) and extracts and stir well.
03:37 Stir in sour cream until well combined.
04:04 In a separate medium sized bowl, whisk together flour, baking soda, and salt.
04:26 Gradually (in 3 or 4 parts) add flour mixture to the butter mixture, mixing just enough to completely combine ingredients after each addition.
05:15 To another medium sized, clean, dry, and grease-free bowl, pour egg whites and use an electric mixer to beat until you reach stiff peaks. Add to your batter and use a spatula to gently fold egg whites into the batter.
07:10 Add the cranberries and fold gently into the batter until well distributed. Spread batter evenly into prepared baking pan.
08:45 Sprinkle additional granulated sugar evenly over cake and transfer to center rack of 350F (175C) preheated oven. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
09:20 Allow to cool in pan before serving.

Notes
Storing
Cover tightly and store at room temperature for up to 3 days. This recipe may also be tightly wrapped and frozen for several months.