Fresh Cranberry Tea Cake-Kitchen Confidante

Fresh Cranberry Tea Cake

Fresh Cranberry Tea Cake is perfect for breakfast, an afternoon snack, paired with tea or coffee, or even a rustic dessert, especially for holidays! I dipped the tea bag up and down, my steaming drink turning a deeper shade of bronze with each plunge. When…

Fresh Cranberry Tea Cake-Kitchen Confidante
Fresh Cranberry Tea Cake

Fresh Cranberry Tea Cake is perfect for breakfast, an afternoon snack, paired with tea or coffee, or even a rustic dessert, especially for holidays!

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.

Fresh Cranberry Tea Cake

Makes 2 10-inch loaves. | Prep: 10 minutes | Cook: 30 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 all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 cup buttermilk (Use good quality, thick buttermilk. Do not substitute with milk and lemon juice)
  • 1 1/2 cups halved fresh cranberries

Instructions

Place racks in the center of the oven, and preheat oven to 350°F. Prepare 2 loaf pans (1.5lb loaf pans measuring 10″x5″x3″) 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. Depending on your oven and the size of your loaf pans, this may need more time; check the cakes at the 30 minute mark, and continue baking, if necessary, until a toothpick inserted in the center comes out clean and the cake is springy to the touch.

Comments

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  1. Michelle

    This was easy (but cutting all the cranberries took a while!), and tasted great. I made 4 mini loaves and one half size loaf for gifts. Pretty, too.

    Reply
    • Liren Baker

      Hi Michelle! You’re right, slicing the cranberries can be a bit tedious, but I’m so glad you made them and enjoyed them! Hope your friends loved the mini loaves!

      Reply
  2. Amanda Grant

    Hi! Maybe a dumb question but how do I adjust if I only have 9×5 loaf pans? Thanks in advance!

    Reply
    • Liren Baker

      Hi Amanda! Not a silly question at all! Just bake it a little longer, and keep an eye on it. It will be fine in that size loaf pan!

      Reply
    • HuntingHouseAntiques

      Liren, I’m desperate for your help because my loaves, too, have the sunken centers [but not because I doubled the butter measurement]. I used exactly what you specified in the recipe, but I’m beginning to wonder that those of us with sunken centers may have deviated from the mixing process that you are using. For example, when you write: “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,” were you intending for us to keep running the electric mixer throughout the alternating of flour and buttermilk stages? Or were you intending for us to hand mix the alternating stages? I ran the electric mixer from creaming butter/sugar straight through until turning it off to hand stir the berries. My loaves are about 1/2 the height that yours are, and they’re not pretty, they’re darker than yours. Delicious yes, but something isn’t right. HELP!

      Reply
  3. James V. Ruotolo

    I would like to make mini loaves. I have successfully made the full pan ones with a little problem with sticking to the pan. Today I tried using a non stick mini loaf pan (8 loaves) and they again stuck to the non stick pan. I used baking spray and they still would release freely. Can you provide any advice to help me with the sticking issue. They are too good to serve in broken pieces.

    Reply
    • Liren Baker

      Hi James, I always use parchment paper, which helps to remove them from the pan. And I do wait about 5 minutes to let them cool before lifting them out, but not too long, as I don’t want them to continue cooking in the pans’ residual heat. I usually never have any problems. I hope this helps!

      Reply
  4. Ssndra

    I’d love to make more then two from this recipe, can you tell me how to alter time with smaller pans and what size pans ? Thanks much

    Reply
    • Liren Baker

      Absolutely! When I made it this past week, I used frozen cranberries and they worked perfectly. Just be careful when slicing!

      Reply
  5. Denise

    I’ve made these cakes a few times. They are excellent! My only issue is they always stick to to bottom of the pan. Pans were very well greased with butter but they never have come out clean. Do I have to use parchment paper? And should they cool a little bit before coming out? Or should they cool out if pan?
    Thanks

    Reply
    • Liren Baker

      Hi Denise – so glad you loved these cakes! I always use parchment paper, which helps to remove them from the pan. And I do wait about 5 minutes to let them cool before lifting them out, but not too long, as I don’t want them to continue cooking in the pans’ residual heat. I hope this helps!

      Reply
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