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Ingredients
Scale
- 3 large eggs (room temperature)
- 2 cups granulated sugar
- 3/4 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 12 ounces fresh cranberries
- Powdered sugar (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9 x 13-inch baking pan with non-stick spray.
- Beat eggs and sugar together until thick and light.
- Add softened butter, almond extract, and vanilla extract. Mix until smooth.
- Slowly incorporate all-purpose flour without overmixing.
- Fold in fresh cranberries evenly.
- Pour batter into the prepared pan and bake for 40-50 minutes.
- Cool the cake completely and dust with powdered sugar before serving.
Notes
Make sure your eggs are at room temperature for better emulsification.
Wash cranberries carefully to maintain their freshness.
Store leftovers in an airtight container for up to four days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 22
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
- Cholesterol: 70