Cranberry Walnut Cake
Cranberry Walnut Cake is a deliciously moist dessert featuring a perfect blend of tart cranberries and crunchy walnuts. This cake not only delivers a delightful flavor experience but also fills your kitchen with an inviting aroma that evokes warm memories of family gatherings. Whether it’s for holiday celebrations, casual brunches, or cozy afternoon teas, this cake will impress everyone at the table and have them asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 3 large eggs (room temperature)
- 2 cups fresh or frozen cranberries (do not thaw)
- 1 cup chopped walnuts (toasted)
- 2 tsp vanilla extract
- Powdered sugar for frosting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream the softened butter until fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, cranberries, and walnuts gently until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Feel free to swap cranberries with blueberries or add orange zest for a citrus twist. Store in an airtight container at room temperature for up to three days; reheat slices in the microwave for about 15 seconds.