Cranberry Dessert
A delightful blend of tart cranberries and sweet buttery cake, perfect for holidays and gatherings.
Ingredients
Main Ingredients
- 2 cups fresh cranberries Use fresh for the best flavor.
- 1 cup granulated sugar
- ½ cup unsalted butter, softened Plant-based butter can be used for dairy-free.
- 1 cup all-purpose flour Use a gluten-free flour blend for gluten-free options.
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs Substitute with flaxseed meal for vegan option.
- 1 teaspoon vanilla extract
- Powdered sugar for dusting Dust before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a medium bowl, combine the fresh cranberries with 1/2 cup of the granulated sugar.
- In a large mixing bowl, cream together the softened butter and the remaining 1/2 cup of sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Gently fold the sugared cranberries into the batter.
Baking
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Serving
- Allow the dessert to cool completely before dusting with powdered sugar.
- Slice into squares or wedges and serve. Enjoy with vanilla ice cream if desired.
Notes
To store, keep in an airtight container in the refrigerator for up to a week. Can be frozen for up to three months.