Cranberry Cake

This sugared cranberry cake comes together in just 15 minutes and can be served right from its baking pan. It has an incredible texture (so plush and moist!) and is so festive for the holidays!

If you are looking for a Christmas cake without any peppermint or gingerbread, you’re going to want to check out this cranberry cake! It’s flavored with pops of tart cranberries and a splash of both almond and vanilla extract. It’s festive, but also fresh and so unique!

Of course, you can savour it all year long :)

• ⅔ cup (150 g) unsalted butter softened
• 2 cups (400 g) granulated sugar
• 4 large eggs whites and yolks divided
• ¾ teaspoon almond extract
• ½ teaspoon vanilla extract
• ⅔ cup (150 g) sour cream
• 2 cups (250 g) all-purpose flour
• ⅛ teaspoon baking soda
• ½ teaspoon table salt
• 2 cups (190 g) fresh cranberries rinsed, picked through, and dried
• 1 Tablespoons granulated sugar for topping