Moist Cake with Cranberry Topping (Printable)

Tender cake combined with a bright, tangy cranberry layer for special celebrations.

# What You'll Need:

→ Cranberry Topping

01 - 2 cups fresh or frozen cranberries
02 - 3/4 cup granulated sugar
03 - 2 tablespoons orange juice
04 - 1 tablespoon water
05 - 1 teaspoon orange zest (optional)

→ Cake Batter

06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/4 teaspoon salt
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - 2 large eggs, room temperature
12 - 1 teaspoon vanilla extract
13 - 1/2 cup milk, room temperature

# How to Make It:

01 - Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a saucepan over medium heat, combine cranberries, sugar, orange juice, water, and orange zest. Cook 5 to 7 minutes, stirring occasionally, until cranberries burst and mixture thickens slightly. Spread evenly in the prepared pan.
03 - In a bowl, whisk together flour, baking powder, and salt.
04 - In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
05 - Add dry ingredients to the wet mixture in three parts, alternating with milk. Begin and end with dry ingredients. Mix until just combined without overmixing.
06 - Carefully spoon batter over cranberry topping, smoothing the surface. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow cake to cool in the pan for 15 minutes. Run a knife around edges, invert onto a plate, and remove parchment paper.
08 - Serve warm or at room temperature.

# Expert Advice:

01 -
  • The cranberries caramelize on the bottom and create a jammy, jewel-toned topping when you flip it.
  • Its impressive enough for guests but forgiving enough that you can make it on a Tuesday night.
  • The cake stays moist for days, and honestly, it tastes even better the next morning with coffee.
02 -
  • Do not skip the parchment paper, I learned this the hard way when half my topping stuck to the pan.
  • Let the cake cool for the full 15 minutes before flipping, too soon and it falls apart, too late and it sticks.
03 -
  • Use a light hand when spreading the batter over the cranberries so you don't disturb the fruit layer.
  • Inverting the cake onto a flat plate with a slight rim catches any syrup that runs off and makes serving easier.

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