Cranberry Christmas Cake
This festive brunch cake features tart cranberries and sweet, buttery batter with a hint of orange zest. It’s easy to make, crowd-pleasing, and perfect for holiday gatherings or cozy winter mornings.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 cup (240g) sour cream (or plain Greek yogurt)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon orange zest
- 2 cups (200g) fresh or frozen cranberries
- ¼ cup (50g) granulated sugar (for tossing cranberries)
- 1 cup (120g) powdered sugar (optional glaze)
- 2–3 tablespoons orange juice or milk (optional glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan with nonstick spray or line with parchment paper.
- In a small bowl, toss cranberries with ¼ cup sugar until evenly coated; set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat softened butter and 1 ½ cups sugar until light and fluffy (2–3 minutes).
- Beat in eggs one at a time, then stir in vanilla extract and orange zest.
- Add sour cream and mix until fully blended.
- Gradually add dry ingredients to wet, mixing on low speed just until combined. Do not overmix.
- Gently fold in sugared cranberries with a spatula.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 10–15 minutes, then transfer to a wire rack.
- If using glaze, whisk powdered sugar and orange juice (or milk) until smooth, then drizzle over cooled cake.
Notes
Use room temperature eggs and butter for best texture. Toss cranberries in sugar to prevent sinking. For gluten-free, use a 1-to-1 GF flour blend. Substitute sour cream with Greek yogurt or coconut yogurt for dairy-free. Let cake cool before glazing or slicing for clean cuts. Store leftovers tightly wrapped at room temperature for 2 days, in fridge for 5 days, or freeze up to 2 months.
Nutrition
- Serving Size: 1 square (about 1/12
- Calories: 280
- Sugar: 25
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 44
- Fiber: 2
- Protein: 4
Keywords: cranberry cake, Christmas dessert, holiday brunch, festive cake, easy coffee cake, winter baking, orange zest, sour cream cake