Sourdough Cranberry Cake
A moist, tender sourdough cranberry cake bursting with tart cranberries and balanced sweetness. This rustic square cake has a golden top, soft crumb, and beautiful cranberry pockets throughout. Perfect for brunch, dessert, or holiday gatherings.
Equipment
- 8x8-inch baking pan
- Mixing bowls
- Electric mixer or hand whisk
- Rubber Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups fresh cranberries
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and grease an 8x8-inch baking pan.
- In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sourdough discard and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Gently fold in the fresh cranberries without overmixing.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and allow the cake to cool in the pan for 15-20 minutes.
- Dust with powdered sugar before slicing and serving.
Notes
Nutritional Information (Approximate per serving)
- Calories: 280
- Carbohydrates: 38g
- Fat: 12g
- Protein: 4g
- Sugar: 20g
