Description
A delectable combination of tart cranberries and sweet cake, perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup cranberry sauce
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Fold in the cranberry sauce and chopped nuts (if using).
- Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack.
- Dust with powdered sugar if desired, slice into squares, and serve.
Notes
Enjoy fresh from the oven or at room temperature. Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg