Cranberry Cake Recipe

Name: Cranberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 egg; ½ cup sugar, plus; 3 tablespoons sugar; ½ cup milk; 1 tablespoon vegetable oil; 1 tablespoon orange juice; ¼ teaspoon almond extract; 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 2 cups fresh cranberries; 3 tablespoons butter

Servings: persons

1 egg
½ cup sugar, plus
3 tablespoons sugar
½ cup milk
1 tablespoon vegetable oil
1 tablespoon orange juice
¼ teaspoon almond extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh cranberries
3 tablespoons butter

1
Preheat oven to 375F
2
Beat egg; add 1/2 cup sugar, milk, oil, orange juice and almond extract.
3
Mix thoroughly.
4
Combine 1 cup flour, baking powder and salt; add to egg mixture and mix.
5
Pour into greased 8 x 8 x 2 inch pan.
6
Chop cranberries in food processor or blender, spoon over batter.
7
Mix 1/2 cup flour with 3 TBSP sugar and cut in 3 TBSP butter.
8
Sprinkle over cranberries.
9
Bake at 375 F for 25 to 30 minutes.
10
Serve warm.
11
Nutrition per serving: 143 cal., 25 g carbo, 5 g fat, 1 g fiber.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 egg, ½ cup sugar, plus, 3 tablespoons sugar, ½ cup milk, and more.

Yes, Cranberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Cake

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