Ingredients
- 3 large eggs, room temperature
- 2 ¼ cups granulated sugar
- ¾ cup unsalted butter, very soft and room temperature (plus additional for greasing the baking dish)
- ¼ cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 12 ounces fresh whole cranberries
- 1 tablespoon all-purpose flour (to coat cranberries)
Instructions
- Preheat your oven to 350°F. Lightly butter a 9×13 inch glass baking dish to prevent sticking and set aside.
- In a large bowl, use a handheld mixer on medium-high speed to beat the eggs and granulated sugar for 6-7 minutes until thick and pale yellow.
- Add the softened butter, whole milk, vanilla extract, and almond extract to the whipped eggs. Beat on medium speed for 1-2 minutes.
- Switch mixer speed to low and slowly add 2 ½ cups of flour and salt. Mix until incorporated, being careful not to overmix.
- In a separate bowl, toss fresh cranberries with 1 tablespoon of flour.
- Gently fold the coated cranberries into the batter until evenly distributed.
- Pour the batter into the prepared baking dish. Bake for 50-55 minutes until the top is golden and a toothpick comes out clean.
- Allow the cake to cool completely at room temperature before slicing and serving.
Notes
This cake pairs well with some whipped cream or a scoop of vanilla ice cream. Dusting with powdered sugar adds a nice touch.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian