Ingredients
For the cranberry filling
- 3 cups fresh or frozen cranberries
- ¾ cup granulated sugar
- 2 tbsp orange juice
- 1 tsp orange zest
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- Pinch of salt
For the batter
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, melted
- 1 cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp almond extract, optional
For the top
- ½ cup extra cranberries
- 2 tbsp coarse or granulated sugar
- Powdered sugar for serving, optional
Instructions
Preheat the oven to 350°F / 175°C. Lightly grease an 8×8-inch or 9×9-inch baking dish.
In a bowl, combine the cranberries, sugar, orange juice, orange zest, vanilla, cornstarch and a pinch of salt. Mix well and leave for about 5–10 minutes.
In another large bowl, whisk together the flour, sugar, baking powder and salt.
Add the melted butter, milk, eggs, vanilla and optional almond extract. Mix just until you have a smooth, thick batter. Avoid overmixing.
Spread about two-thirds of the batter evenly into the prepared baking dish. Spoon the cranberry mixture over the batter, including the juices.
Drop the remaining batter over the cranberries in small spoonfuls. It does not need to completely cover the fruit—the cranberries should remain visible, like in the photo.
Scatter the extra cranberries over the top and sprinkle with 2 tablespoons of sugar.
Bake for 40–50 minutes, or until the edges are golden brown, the center is set and a toothpick inserted into a cake section comes out mostly clean.
Let it cool for 15–20 minutes before serving. The cranberry juices will thicken slightly as it rests.
Serving
Serve warm on its own or with vanilla ice cream, whipped cream, custard, or a light dusting of powdered sugar.
Tip: For an extra Christmas flavor, add ½ teaspoon cinnamon and a small pinch of nutmeg to the batter.