Pumpkin Cake with Cranberries and Cinnamon: A Cozy Fall Delight

When the weather starts to cool down and the leaves change colors, there’s nothing better than enjoying a warm, cozy dessert that embodies the flavors of fall. A Pumpkin Cake with Cranberries and Cinnamon is just the treat you need to welcome the season. This cake blends the rich, comforting flavors of pumpkin with the tartness of cranberries and the aromatic warmth of cinnamon, creating a dessert that’s perfect for cozy evenings, family gatherings, or any special occasion.

The pumpkin adds moisture and a slight earthiness to the cake, while the cranberries offer a burst of tangy sweetness. The cinnamon enhances the natural flavors and brings a familiar, cozy spice that makes this cake a quintessential fall dessert. Whether you’re serving it for a holiday celebration or enjoying a slice with a cup of tea, this pumpkin cake with cranberries and cinnamon is sure to please everyone at the table.

In this article, we’ll walk you through the step-by-step process of making this pumpkin cake, provide tips for perfecting the recipe, and suggest some delicious variations. Let’s dive in!

Ingredients You’ll Need

To make this delicious pumpkin cake with cranberries and cinnamon, you’ll need the following ingredients:

For the Cake:

• 1 1/2 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of ground ginger (optional for extra spice)
• 1/4 teaspoon of salt
• 1 cup of canned pumpkin puree (or freshly pureed pumpkin)
• 1/2 cup of granulated sugar
• 1/4 cup of brown sugar (packed)
• 2 large eggs
• 1/2 cup of vegetable oil (or melted coconut oil)
• 1 teaspoon of vanilla extract
• 1 cup of fresh or frozen cranberries (do not thaw if using frozen)

For the Frosting (optional):

• 1/2 cup of cream cheese, softened
• 1/4 cup of unsalted butter, softened
• 1 cup of powdered sugar
• 1 teaspoon of vanilla extract
• A pinch of cinnamon (optional, for flavor)

These ingredients will create a moist and flavorful pumpkin cake with a perfect balance of sweetness and spice. The addition of cranberries not only adds a lovely pop of color but also a tart contrast to the sweetness of the pumpkin and cinnamon.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or a square baking dish (9x9 inches) to ensure the cake doesn’t stick. Alternatively, you can line the bottom with parchment paper for easy removal.

2. Prepare the Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger (if using), and salt. Set the dry ingredients aside.

3. Mix the Wet Ingredients

In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, and brown sugar. Stir well to combine. Add the eggs, one at a time, whisking after each addition. Pour in the vegetable oil and vanilla extract, then mix everything together until smooth.

4. Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until everything is just combined. Be careful not to overmix the batter, as this can make the cake dense. The batter will be thick but smooth.

5. Fold in the Cranberries

Gently fold in the cranberries using a spatula. If you're using frozen cranberries, be sure not to thaw them first. Adding them directly from the freezer helps prevent them from sinking to the bottom of the cake during baking.

6. Bake the Cake

Pour the batter into the prepared cake pan and spread it evenly with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top of the cake should be golden brown, and the edges may start to pull away from the sides of the pan.

7. Cool the Cake

Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. After that, transfer the cake to a wire rack to cool completely. If you’re planning to frost the cake, allow it to cool completely before applying the frosting.

8. Make the Frosting (Optional)

While the cake is cooling, you can prepare the cream cheese frosting if desired. In a medium bowl, beat together the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, one cup at a time, and beat until the frosting is light and creamy. Stir in the vanilla extract and a pinch of cinnamon for extra flavor.

Once the cake has cooled, spread the frosting over the top of the cake using a spatula. You can also serve the cake without frosting for a lighter option.

9. Serve and Enjoy

Once the frosting is applied, or if you’re serving the cake without it, cut the cake into slices and serve. This pumpkin cake with cranberries and cinnamon is perfect for enjoying with a hot cup of coffee or tea.

Tips for Perfecting Your Pumpkin Cake

• Use Fresh Cranberries: Fresh cranberries work best in this recipe because they hold their shape and don’t release too much juice during baking. If you use frozen cranberries, make sure to add them straight from the freezer to prevent them from turning mushy.
• Adjust the Sweetness: You can adjust the sweetness of the cake by adding more or less sugar. If you prefer a less sweet cake, you can reduce the amount of granulated sugar and replace some of it with the natural sweetness of the pumpkin.
• Add Nuts for Extra Crunch: If you like a bit of crunch in your cake, try adding chopped walnuts or pecans to the batter. These nuts pair wonderfully with the warm spices and add a lovely texture.
• Spice Variations: Feel free to adjust the spices to your taste. Some people enjoy adding a pinch of allspice, cloves, or cardamom to give the cake a richer flavor. You can also swap the cinnamon for pumpkin pie spice for an extra seasonal twist.
• Serve Without Frosting: This cake is delicious on its own, so if you prefer a lighter dessert, you can skip the frosting. Simply dust the top with powdered sugar for a simple and elegant finish.

Health Benefits of Pumpkin Cake with Cranberries and Cinnamon

While this pumpkin cake is a treat, it does have a few health benefits thanks to its wholesome ingredients:

1. Rich in Fiber: Both pumpkin and cranberries are high in dietary fiber, which helps promote digestive health and keep you feeling full longer.
2. Antioxidants: Cranberries are rich in antioxidants, particularly vitamin C, which supports the immune system and helps fight inflammation.
3. Vitamin A: Pumpkin is an excellent source of vitamin A, which is essential for eye health, immune function, and skin health.
4. Heart Health: Cinnamon has been shown to help regulate blood sugar levels and reduce inflammation, while walnuts provide healthy fats that are beneficial for heart health.

Conclusion

This Pumpkin Cake with Cranberries and Cinnamon is the perfect dessert to celebrate the flavors of fall. It’s moist, flavorful, and easy to make, with the perfect balance of sweetness, spice, and tartness from the cranberries. Whether you’re serving it at a holiday gathering or enjoying a slice with your afternoon coffee, this cake is sure to become a favorite in your dessert repertoire.

With simple ingredients and a straightforward process, you can enjoy a delicious slice of autumn in every bite. The addition of cranberries adds a lovely burst of color and flavor, while the cinnamon brings warmth and coziness. Whether you frost it or leave it plain, this pumpkin cake is a delightful treat that captures the essence of the season. Happy baking!