About
Is there any way to celebrate the winter season with more joy than with a slice... or two... or three... of this Cranberry Season Cake? If there is, we haven't found or tasted it! This tender vanilla cake is filled with tart, juicy cranberries and then topped with a snowy, creamy, tangy cream cheese frosting. Mmm but the cherry (or in this case, the cranberry) on top is the syrup-soaked and coated cranberries with sparkling sugar all over! Cranberry Season Cake might just be the magic of the winter in dessert form!
Ingredients
- For the cake:
- 3 1/2 cups all-purpose flour
- 1 2/3 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- 1 cup unsalted butter, melted, cooled slightly
- 1 egg, plus 2 egg whites, lightly beaten
- 1 tablespoon vanilla extract
- 2 cups cranberries, fresh or frozen and thawed
- For the frosting:
- 1 (8-ounce) package cream cheese, softened
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 4 cups confectioner's sugar
- For the optional candied cranberries:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 1/2 cups cranberries, fresh or frozen and thawed
- 1 cup sparkling sugar
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat a 9x13-inch cake pan with cooking spray.
Step 3 -In the bowl of a stand mixer with a paddle attachment, add the flour, 1 2/3 cups of the granulated sugar, the baking powder, and 1/2 teaspoon of the salt and mix to combine.
Step 4 -Add 1 cup of the whole milk and the sour cream and, with the mixer on low speed, mix until just combined.
Step 5 -Slowly add the melted butter, the egg, the egg whites, and 1 tablespoon of the vanilla and mix until just combined.
Step 6 -Using a spatula, scrape the bottom and the sides of the bowl to ensure everything is incorporated.
Step 7 -Gently fold in 2 cups of the cranberries.
Step 8 -Transfer the batter to the prepared baking pan.
Step 9 -Bake until the edges of the cake are lightly golden and a wooden toothpick inserted into the center comes out clean, about 30-35 minutes.
Step 10 -Transfer the pan to a wire rack to cool completely, about 1 hour.
Step 11 -In a large mixing bowl, add the cream cheese and, using an electric handheld mixer, beat on medium-high speed until light and fluffy, about 1 minute.
Step 12 -Add the remaining milk, the remaining vanilla, and the remaining salt and beat to combine.
Step 13 -Add the confectioners' sugar, 1 cup at a time, and beat on low speed after each addition until combined.
Step 14 -Line a baking sheet with parchment paper and place a cooling rack over it.
Step 15 -In a small pot over medium-high heat, add the remaining granulated sugar and the water and stir to combine.
Step 16 -Bring the simple syrup to a boil and let boil for 3 minutes.
Step 17 -Remove the pot from the heat and allow it to cool completely.
Step 18 -Add the remaining cranberries to the cooled simple syrup and toss to coat.
Step 19 -Transfer the soaked cranberries to the prepared cooling rack.
Step 20 -Let the cranberries sit until the syrup has dried slightly and are somewhat sticky on the cranberries, about 1 hour.
Step 21 -In a bowl, add the sparkling sugar and the cranberries and toss to coat.
Step 22 -Spread the cream cheese frosting over the cake.
Step 23 -Decorate the cake with the candied cranberries.
Step 24 -Slice and serve.
