Super Simple & Festive Cranberry Pudding Cake (For Brunch & Dessert)

This festive cake is easy to make! The result is a moist and flavorful cake that would be perfect to serve at brunch or any time. Cut into small squares to give as gifts. 

Ingredients: 

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries (rinsed, dried and any stems removed)

parchment paper (optional)

Method:

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan, or line the baking dish with parchment paper. (This step makes it easier to lift the cooled caked from the pan and cut.) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 45 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1" x 2", and placed them inside of cupcake liners, so that they could be easily eaten at a party. Enjoy!

Note: This cake is does not require a lot of work, but if you have the extra time, cut the cranberries in half and rinse away the seeds. This added step is nice, but purely optional.