Cranberry Christmas Cake

5 from 6

Cranberry Christmas Cake

This super easy Cranberry Christmas Cake is a fluffy and moist snack cake with a crackled cinnamon-sugar topping and cranberries throughout. Perfect with a cup of tea or coffee Christmas morning.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: cranberry christmas cake

Servings:

Ingredients

FOR THE BATTER

2 cups + 2 tablespoons all-purpose flour spooned and leveled, divided
2 cups granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup cold unsalted butter cut into tiny cubes
1 cup buttermilk
2 large eggs
1 teaspoon vanilla
zest from one large orange
2 cups cranberries fresh or frozen

FOR THE TOPPING

1/4 cup granulated sugar
1/2 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees F. Grease a 13x9x2 inch baking pan; set aside.
In a large bowl whisk together the 2 cups of flour, sugar, baking powder, baking soda, nutmeg, and salt.
Using a pastry blender or your hands, cut in the butter until mixture resembles coarse crumbs.
In a medium bowl, whisk together the buttermilk, eggs, vanilla, and orange zest until incorporated.
Add the wet mixture to the flour mixture. Using a fork, stir just until moistened.
Sprinkle cranberries with the 2 tablespoons remaining flour and fold into the batter (this will help them from completely falling to the bottom.)
Pour batter into prepared pan and spread out evenly.
Make the topping by combining the sugar and cinnamon; sprinkle evenly over batter.
Bake for about 45 minutes or until a toothpick inserted near center comes out clean.
Cool and cut into squares. Enjoy!

Video

Notes

This cake will last about 1-2 days at normal room temperature. Anything longer, it will need to be refrigerated (for up to 5 days.) Either way, be sure to cover it tightly with foil or plastic wrap so it doesn’t dry out. You an also freeze it for up to 2 months.

Nutrition