“This simple cranberry cake is a perfect addition to your holiday dessert spread,” Zimmern says. “Not too sweet and packed with fresh cranberries, it’s as beautiful and festive as it is easy to make.”
Andrew Zimmern’s Easy Cranberry Cake
Makes one 9-inch cake
3 tbsp. butter
1 cup sugar
2 cups flour
3 tsp. baking powder
¼ tsp. salt
1 cup milk
3 cups whole cranberries
1. Preheat the oven to 350°F. Butter a 9-inch cake pan. In the bowl of an electric mixer, cream together butter and sugar using the paddle attachment at medium speed.
2. Sift flour, sugar, and baking powder. Add the dry ingredients to the butter and sugar, alternating with the cup of milk.
3. Fold cranberries into the batter. Using a spatula, spread batter into the cake pan.
4. Bake for 45 to 55 minutes, until a cake tester pulls out clean. Cool on a baking rack, un-mold and sprinkle with powdered sugar. Serve with whipped cream.
Total time: 1 hour 15 minutes