Easy Cranberry Cake
This is perfect for the busy holiday season as it is just as good plain with your morning coffee as it is with a bit of whipped cream for a traditional dessert.
3 large eggs, room temperature
1 1/2 cups granulated sugar
3/4 cups butter (1 1/2 sticks) completely softened
1 tsp vanilla
1/4 tsp almond extract (optional)
2 cups all-purpose flour
12 ounces fresh cranberries
- Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray (or butter lightly.)
- In a stand mixer, beat the eggs and the sugar until thickened and light in color, about 5-7 minutes. The eggs are the leavening; the mixture should double in size.
- Next add the softened butter, vanilla, and almond extract (if using). Mix for two more minutes.
- Stir in the flour until just combined. Gently add the cranberries and stir to distribute. The mixture will be thick.
- Transfer to the prepared 9x13 pan, spread the batter to the edges as well as you can. It will fill in as it bakes. Bake for 40-45 minutes. The top will be lightly browned and glossy. Cool completely before cutting.