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.

Oops.

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.

Ingredients:

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

Directions:

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

16 Responses to “Fresh Cranberry Tea Cake”

  1. Laura (Tutti Dolci) November 19, 2012 @ 10:06 pm (#
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    I love tea cakes and buttermilk batter – the cranberries remind me of sparkling gems!

  2. Belinda @zomppa November 20, 2012 @ 3:03 am (#
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    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 (#
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    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 (#
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    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 (#
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    This is the kind of simple, fruit-filled cake that I love the best! Sounds delicious. :)

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

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

  10. Grace November 16, 2014 @ 2:47 pm (#
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    Sugared cranberry tea cake recipe from your site  on facebook calls for  one cup butter——way tooooo much. It is awful GREASY. 
    Your site here asks for only 1/2 cup. I am so disappointed that recipes on Facebook can’t be trusted. Please fix it, so that someone else does not waste time and ingredients.

    • Liren Baker replied: — November 17th, 2014 @ 12:10 pm

      Hi Grace,

      I find this most distressing – not only do I understand how frustrating it is to use an incorrect recipe, I am disappointed that you found the recipe on Facebook. Just so you know, I never post my full recipes on Facebook, whether it is the Kitchen Confidante Facebook page or any other, so sadly, someone must have copied my recipe and posted it on their own to their page without my permission. If you wish to send me the link to the page where you found the recipe, I can address this.

      I hope you try the recipe again. I stand by my recipe and especially love it now that fresh cranberries are back in season.

      Best,
      Liren

  11. Janet Beaman November 20, 2014 @ 2:15 pm (#
    11
    )

    I got this recipe from the 12 Tomatoes facebook page. I made it this afternoon —- followed the recipe to a T ———- OMG —- what a mess!!! I followed the link on the 12 Tomatoes page to your page — which was included in the facebook post. I see that the recipe on your page has 1/2 cup butter………….the one on the 12 Tomatoes site has a CUP of butter. Now, I know why mine was a nasty mess. I put down the garbage disposal.
    Here is the link to the recipe on the 12 Tomatoes page: http://12tomatoes.com/2014/11/loaf-recipe-sugared-cranberry-tea-cake.html

    I can see they changed the name of the recipe.

    I will try the recipe from your original page —- and hope that it turns out successfully!

    • Liren Baker replied: — November 20th, 2014 @ 2:55 pm

      Hi Janet,

      You are the second person to alert me to this issue, and I am grateful that you passed along the link to the site that has posted my recipe with the extra butter. How frustrating!

      I’m sorry this happened, but hope you do try my recipe with the correct measurements!

      Best,
      Liren

      p.s. if you happen to have the link to the actual Facebook post, that would be helpful, too. Thanks!

  12. Wanda December 3, 2014 @ 8:20 pm (#
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    I also was foiled by the bad recipe posted on 12 Tomatoes facebook page. Ugh! I saw the link to your page after all was sadly done. Could have saved myself time and $$$ if I had read these comments. 

    • Liren Baker replied: — December 4th, 2014 @ 10:03 pm

      Wanda, this makes me so sad! If you could, please let me know the link to the actual bad recipe – I can’t seem to locate it on the 12 Tomatoes facebook page. I want to make this right! This recipe is a favorite of mine, I hate that others are using an unapproved and incorrect recipe!

  13. Joan December 15, 2014 @ 12:26 pm (#
    13
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    My loaves are in the oven as we speak- and I, too, followed the FB link. I’m 40 minutes in and they have not yet “set”- probably due to the extra stick of butter.  So disappointing!

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