I know that pumpkin is still all the rage right now but I've been itching to make something with cranberries. I just love the tart, juicy little fruit and how they go from something nearly inedible in their original state to something super delicious when they are doctored up with sugar or other fruit juices.
This cake, which I definitely ate for both dessert and breakfast, is moist, slightly dense, tart, and sweet all at once. I fully intend to make these into mini loaves and include them as part of my holiday treat baskets.
2 sticks (1 cup) unsalted butter, softened
8 oz. cream cheese, at room temperature
2 ½ cups granulated sugar
3 eggs, at room temperature
zest and juice of 1 lemon
1 tsp. vanilla
2 ½ cups cake flour
1 tsp. salt
2 cups fresh or frozen cranberries, tossed with 1 tbsp. all-purpose flour
1. Preheat oven to 350°F and grease a bundt or tube pan with baking spray, coating well. 2. In the bowl of an electric mixer, beat butter and cream cheese until combined. Add in sugar and turn mixer to medium-high speed and cream for 3 minutes, until light in color and fluffy.
3. Add the eggs, one at a time, until combined, scraping down the bowl as needed. Add lemon juice and zest, and vanilla and mix thoroughly.
4. Turn mixer to low and add salt. Add the cake flour in two batches. Fold in the cranberries.
5. Spread batter evenly in the prepared pan. Bake 60-70 minutes, until the cake has browned and a tester inserted in the center comes out with only moist crumbs attached. Let cake cool in pan for 10 minutes and then carefully turn out onto a rack and cool completely. Cover tightly to store.
slightly adapted from Confections of a Foodie Bride