Cranberry Cinnamon Cake

Cranberry Cinnamon Cake | Very Culinary

by Amy Flanigan on November 22, 2013 · 14 comments

“A party without cake is just a meeting.” – Julia Child

Love that.

“The amount of cinnamon called for in a recipe, should be doubled.” – Amy
(^^^ that’s me.)

But I’m still waiting for mine to be made into a poster.

I may preach all things pie, but I do love cake. Let’s get real. Who doesn’t love cake!? 

My favorite kind is usually from a regular pan, single layer, no frosting (whaaaat? I know. Just HOLD ON), but with a sweet, crispy top. And that has a few goodies distributed throughout.

Cranberry Cinnamon Cake | Very Culinary

So, it only makes sense why this cake didn’t last long. Cranberries in every bite, with a flaky cinnamon-sugar crust.

The intention was to take it to the kids’ school and share it with their teachers. But it never made it that far.

Cranberry Cinnamon Cake
Serves 12
Prep time: 20 minutes
Cook time: 45 minutes

• 2 cups + 2 tablespoons all-purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter, cut into cubes
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla
• zest from one large orange
• 2 cups (about 7 ounces) frozen cranberries
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees. Grease a 13x9x2 inch baking pan; set aside.

In a large bowl whisk together the 2 cups of flour, 2 cups sugar, baking powder, baking soda, nutmeg, and salt. Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs.

In a medium bowl whisk together the buttermilk, eggs, vanilla, and orange zest. Add to the flour mixture all at once; using a fork, stir just until moistened. Sprinkle cranberries with 2 tablespoons of flour and fold into the batter (this will help them from completely falling to the bottom.)

Pour batter into prepared pan and spread out evenly. Combine the 1/4 cup sugar and cinnamon. Sprinkle evenly over batter. Bake for about 45 minutes or until a toothpick inserted near center comes out clean. Cool and cut into squares.

(adapted from my Mango Coffee Cake)

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{ 14 comments… read them below or add one }

Susanna December 23, 2013 at 6:17 pm

Just made this today and it turned out amazing! This recipe is a definite keeper.


Amy @Very Culinary December 23, 2013 at 8:47 pm

Oh, I’m so happy you enjoyed it! Thank you for letting me know! :D – Amy


Dani H December 15, 2013 at 12:59 am

I had to laugh out loud when you said
“The intention was to take it to the kids’ school and share it with their teachers. But it never made it that far.”

Love it! We usually have blueberry coffee cake (with spinach quiche) on Christmas morning but cranberry sounds like a yummy change!

Happy Holidays to you and your family, Amy! *Hugs*


Amy @Very Culinary December 15, 2013 at 7:01 am

Ah yes, such is the case with so many baked goods I make! Happy Holidays to you, Dani!


Joanne November 23, 2013 at 1:38 pm

I want to turn your quote into a t-shirt! That’s kind of the motto of my life.


Mary November 23, 2013 at 12:28 pm

Ohh this looks good – lovely flavors and you don’t need frosting with this!
Mary x


Mom November 22, 2013 at 2:51 pm

This looks like a great take on your mango coffee cake. Will definitely put in the “to make” list.


Stephanie November 22, 2013 at 2:07 pm

Love this recipe my friend! And FINALLY, something my crazy husband would eat! I too am a fan of frosting-free cake. Especially if it involves a crumb topping. I love how fall this is. Must. Make. Now.


Cher November 22, 2013 at 1:01 pm

Yummy! I will be making this for my family sometime! It looks amazing!


Amy @Very Culinary November 22, 2013 at 1:53 pm

It’s really good! Great combo of sweet and sour flavors with that cinnamon-y top. DO IT!! ;-)


Jen November 22, 2013 at 12:21 pm

Drooling just reading your post and looking at the pictures.


Amy @Very Culinary November 22, 2013 at 1:52 pm

Maybe I’ll make this along with the enchiladas for brunch the next day…


Julie November 22, 2013 at 6:20 am

Yum! I think that we must be somehow related. You know our love for pie, and really our favorite cakes don’t have icing (yes, we’ve been known to eat around the icing). This cake is perfect. Cranberries popping in your mouth mingled with the crunchy top. Yes, our type of cake. We won’t go into the matching hair and love for animals/beagles.


Amy @Very Culinary November 22, 2013 at 7:35 am

Hee heee! I know. Kindred spirits. However, to be clear, I do love frosting, and could eat it all alone with a spoon. It’s just not my favorite type of cake. Perhaps I should not have made that public ;-)…


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