Fresh Cranberry Tea Cake is holiday-ready! This cranberry cake is perfect for breakfast, afternoon tea or coffee, or as a rustic dessert.The buttermilk batter makes for a cranberry cake that stays moist, each slice boasting a bite of tart, fresh cranberry. This makes 2 10-inch loaves.
1cupbuttermilkUse good quality, thick buttermilk. Do not substitute with milk and lemon juice
1 1/2cupshalved fresh cranberries
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.
Can I make this in a 9×5 inch or 8.5 x 4.5 inch loaf pan? Yes, absolutely. Just keep an eye on it when baking — it may take more time to bake since it will be a taller loaf.