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Cranberry Christmas Cake

Cranberry Christmas cake is a tender, sour-cream cake baked in a 9x13-inch dish with fresh cranberries, orange zest, and a golden top. A few moist crumbs on the toothpick signal it is ready to cool and cut.
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Prep Time 20 minutes
Cook Time 42 minutes
Cooling 20 minutes
Total Time 1 hour 22 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp cooking spray
  • 2.25 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1.25 cups granulated sugar
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 1 tbsp orange zest finely grated
  • 0.75 cup sour cream at room temperature
  • 2 cups fresh cranberries

Equipment

  • 1 9x13-inch baking dish
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  4. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, then mix in the vanilla and orange zest.
  6. Add the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour mixture; mix just until combined.
  7. Fold in the cranberries until evenly distributed.
  8. Spread the batter in the prepared dish.
  9. Bake for 35–42 minutes, until the top is golden and a toothpick inserted in the center away from a cranberry comes out with a few moist crumbs.
  10. Cool the cake in the dish for at least 20 minutes.
  11. Cut the cake.

Notes

For the best texture, mix the batter just until combined and check the center away from a cranberry. Refrigerate covered for up to 5 days; the cake can be frozen. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend.