Fresh Cranberry Tea Cake

Fresh Cranberry Tea Cake-Kitchen Confidante

I dipped the tea bag up and down, my steaming drink turning a deeper shade of bronze with each plunge. When it reached just the right color, promising sips of a strong brew, I swirled in a spoonful of sugar and a stream of half and half. As I stirred, my eyes glanced over to the counter, where clean loaf pans were stacked, ready to put away. I thought to myself, I wish there was a slice left.

Fresh Cranberry Tea Cake-Kitchen Confidante-Cranberries

I’ve been obsessed with fresh cranberries this week, it’s like the holiday lightbulb finally turned on inside my head. I want to put cranberries in everything. Sauces, salads, cakes, pasta. Ok, maybe not pasta. But definitely cakes.

So I did.

Fresh Cranberry Tea Cake-Kitchen Confidante

I made a few loaves of Fresh Cranberry Tea Cake, one to send down to some friends down the street, and the other to enjoy for ourselves. I thought there might be at least a slice left to welcome my brother when he flies in tonight.


Fresh Cranberry Tea Cake-Kitchen Confidante

We ate it all. But not to worry, it’s so simple, I can make more in a jiffy. I’ll have to double my batch – after all, I think my sister would like a piece, too.

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Fresh Cranberry Tea Cake

Yield: Makes 2 8-inch loaves.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Perfect for breakfast, an afternoon snack, paired with tea or coffee, or even a rustic dessert, this cake is just right for holidays with house guests. The buttermilk batter makes for a cake that stays moist, each slice boasting a bite of tart, fresh cranberry.


2 cups flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter
1½ cups sugar
1 teaspoon vanilla
1 egg
1 cup buttermilk
1 1/2 cups halved fresh cranberries


Preheat oven to 350 degrees. Prepare 2 loaf pans by lightly coating with baking spray (or butter), and lining with parchment paper.

In a medium bowl, whisk together flour, baking soda and salt, and set aside. In the bowl of an electric mixer, cream butter and sugar together. Add vanilla and egg, mix well. Add the buttermilk and flour mixture in batches, alternating. Stir in the cranberries.

Divide the batter into two loaf pans. Bake for about 30 minutes, or until golden, and a toothpick inserted comes out clean.

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by Liren Baker on November 19, 2012

9 Responses to “Fresh Cranberry Tea Cake”

  1. Laura (Tutti Dolci) November 19, 2012 @ 10:06 pm (#

    I love tea cakes and buttermilk batter – the cranberries remind me of sparkling gems!

  2. Belinda @zomppa November 20, 2012 @ 3:03 am (#

    Would not have any slices left if this was in my house. Can’t ask for better partner for tea!

  3. Patty November 20, 2012 @ 7:08 am (#

    Cranberry tea cake says Christmas to me, beautiful loaf! Everybody loves to receive a gift like this…lucky neighbors;-)

  4. Linda | The Urban Mrs November 20, 2012 @ 9:15 am (#

    That’s a beautiful tea cake and the way you capture cranberry is so elegant! Love it and look how simple it is.

  5. Eileen November 20, 2012 @ 12:33 pm (#

    This is the kind of simple, fruit-filled cake that I love the best! Sounds delicious. :)

  6. Brian November 20, 2012 @ 1:24 pm (#

    Fresh cranberries are so wonderful! Love the use of them in this tea cake. Have a very happy and healthy Thanksgiving!

  7. roz November 20, 2012 @ 5:51 pm (#

    Oh I so love cranberry cakes, breads, and pastries of any recipe! (I also pinned this yummy recipe!) Thank you for sharing and your photos are SO beautiful! I hope that you have a wonderful Thanksgiving with your loved ones!

    All the best,
    Roz from ‘la bella vita’

  8. Asmita November 22, 2012 @ 9:23 am (#

    Simply delicious!

  9. Holly November 23, 2012 @ 12:21 pm (#

    This looks delightful and I’ve wanted to make a small loaf cake for some time. Would dried cranberries work? Fresh ones are impossible to get here.

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