Festive Cranberry Celebration Cake Recipe
Introduction
Experience the delightful embrace of autumn with our Festive Cranberry Celebration Cake! This heavenly creation combines the tangy essence of fresh cranberries with the comforting aroma of warm spices. Perfect for cozy gatherings or holiday feasts, this cake is sure to captivate your senses and become a seasonal favorite. Interested in more scrumptious recipes? Subscribe to receive them directly to your inbox!
Why You’ll Love This Recipe
The Festive Cranberry Celebration Cake is a marvelous blend of tartness and warmth. Its moist, tender crumb is beautifully complemented by the zing of cranberries and the cozy embrace of cinnamon and nutmeg. Easy to prepare, it’s perfect whether you’re a seasoned baker or a novice. Plus, it’s family-friendly and sure to please everyone around the table!
Ingredients
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 2 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 cup sour cream
– 2 cups fresh cranberries
– 1/2 cup chopped walnuts (optional)
– Powdered sugar, for dusting
Necessary Tools
– 10-inch bundt pan
– Mixing bowls
– Electric mixer
– Whisk
– Spatula
– Wire rack
Ingredient Swaps and Additions
Feel free to swap the walnuts for pecans or omit them entirely if you prefer a nut-free cake. For a citrus twist, add a tablespoon of orange zest to the batter. Prefer something sweeter? Substitute half of the cranberries with dried ones for a milder tartness.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan to ensure an easy release.
2. Cream the butter and sugar in a large bowl using an electric mixer until light and fluffy. Add eggs, one at a time, beating well with each addition. Stir in vanilla extract for an aromatic kick.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually mix the dry ingredients into the creamed mixture, alternating with sour cream, beginning and ending with the dry ingredients.
5. Gently fold in fresh cranberries and walnuts, if using, to incorporate them evenly throughout the batter.
6. Evenly spread the batter into your prepared bundt pan.
7. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Finish by dusting with powdered sugar for a touch of elegance.
Serving Suggestions
Enjoy a slice of this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Pair it with a hot cup of coffee or spiced tea for the perfect autumn afternoon delight.
Pro Tips for Success
Ensure all your ingredients are at room temperature for a smooth batter. Use fresh cranberries for the best tart flavor and avoid overmixing to retain the cake’s tender texture.
Storing and Reheating
Store leftover cake in an airtight container at room temperature for up to three days. To enjoy it warm, reheat slices in a microwave for about 10 seconds.
FAQ Section
Can I use frozen cranberries?** Yes, just ensure they are thawed and drained before use.
**Is the sour cream necessary?** Sour cream adds a rich moistness; you can substitute it with Greek yogurt if needed.
Conclusion
The Festive Cranberry Celebration Cake is an autumn masterpiece—simple to make and extraordinarily delicious. Share your results and tag us on Instagram or Pinterest; we’d love to see your creations!
Nutritional Information
Approximate per serving: Calories: 350, Fat: 18g, Saturated fat: 9g, Cholesterol: 95mg, Sodium: 200mg, Carbohydrates: 45g, Fiber: 2g, Sugars: 25g, Protein: 5g.
Festive Cranberry Celebration Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour a 10-inch bundt pan.
- Cream the butter and sugar in a large bowl using an electric mixer until light and fluffy.
- Add eggs, one at a time, beating well with each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the creamed mixture, alternating with sour cream.
- Gently fold in fresh cranberries and walnuts if using.
- Spread the batter evenly into your prepared bundt pan.
- Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.
