This cake comes together quickly and makes the house like a holiday dream, with spices like nutmeg, cinnamon, and a little bit of ginger.
Course christmas, Dessert, holidays
Cuisine cake, dessert, holiday
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Servings 8people
Calories 430kcal
Author Kathi & Rachel
Ingredients
1tbspbutter(for greasing pan)
Cranberry Sugar Layer
1/4cupbutter(melted)
1/4cupwhite sugar
1/4cupbrown sugar
1/2tspground cinnamon
1/4tspground nutmeg
1 3/4cupfresh whole cranberries
Cake
1.5cupsall purpose flour
2tspbaking powder
1/4tspsalt
1cupwhite sugar
1/2cupunsalted butter(room temperature)
2eggs
1tspvanilla extract
.5tspalmond extract
3/4cupmilk
Instructions
Preheat oven to 350 degrees Fahrenheit. Heavily grease an 8 inch cake pan with about 1 tbsp butter.
Cranberry Layer
In a bowl, mix together melted butter, white sugar, brown sugar, cinnamon and nutmeg. Spread mixture in cake pan. Top with fresh cranberries, slightly pressing down.
Cake
Using an electric mixer, combine butter, sugar, milk, eggs, vanilla extract and almond extract. Mix on medium speed until fluffy. Set aside.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add in wet mixture until a smooth cake batter forms.
Add cake batter on top of cranberry mixture, and smooth with silicon spatula.
Bake for 30-35 minutes, or until a toothpick inserted into center of cake come out clean.
How to Flip Cake: Let the cake cool, but not entirely. Give it a rest for about 15-20 minutes out of the oven before you flip it. A cake that is too warm will crumble when flipped. Too cool, and it won't come out whole. Run a knife around the exterior of the cake to help it loosen up before you flip it. Use a large enough flat plate to flip it. One that is about an inch or two around the exterior of the cake dish is perfectPlace the inverted plate on the top of the cake, and flip!