We’re coming to the end of 2020, which I’m sure everyone is relieved about. Yet, I don’t believe things change overnight just because of a number associated with a year. I do believe that the new year is a time for reflection and also celebration; as everyone gets to take another lap and maybe get a better time. So, while I am thinking of new goals for the new year as I always do, I am also grateful for many things that happened in 2020 – yes you heard me, grateful. While it’s been a difficult year in many ways, I’ve had many good things happen and I’ve become a better person to myself in ways I didn’t think possible.
So if you’re choosing to celebrate this year, as I am, and want to do it with dessert – I have a recipe for you! This Champagne Loaf Cake is a perfect way to ring in the new year and I’ve topped with Sugared Cranberries for some added sparkle. You guys have been showing my Raspberry Loaf Cake a lot of love lately, so this cake is very similar to that but all dressed up for New Year’s. If you’re familiar with that recipe, then this one will be a piece of cake – literally! I use lemon zest in the cake and make a glaze with champagne in place of milk and then top it with those cute little berries.
I used a 1 1/4 pound loaf pan from my friends at USA Pan, which you can find here. This loaf pan is 9 x 5-inches. Seriously guys, if you don’t have one of their loaf pans by now then you need to get one. I’ve used USA Pan since the beginning of my bake shop for brownies and always knew they were amazing. But, we recently started making more pound cakes and I had this old stainless steel loaf pan at the bakery that was just always there. And by old, I mean it was at my house before it went to the bakery and I don’t even remember buying it… so yeah it was that old. But, whenever we’d make pound cake it was a struggle to get it out! We were always worried about the corners and I’d usually end up eating the end slices (not that I’m complaining about that, as those are the best pieces!). But, when I finally thought one day last year to upgrade to a USA Pan, literally our lives changed. Our pound cakes come out perfectly with little to no effort every single time! I don’t know why it took me so long to replace something so simple. So, if you’re thinking this is you right now, then take my advice and spend the minimal dollars it costs to upgrade your pans! The right tools can really change your experience in the kitchen, and sometimes they can be so simple and easy to upgrade without costing very much at all.
Okay, now that you all know how crucial a pan can be… back to the recipe. This cute little loaf cake can be eaten for breakfast, brunch or dessert. Get the recipe for my Champagne Loaf Cake with Sugared Cranberries below.
Tips for Making the Best Champagne Loaf Cake with Sugared Cranberries
- Have your cranberries made and ready to go. I like to make them a day ahead of time so they are just a topper and I can focus on the cake.
- Make sure you are using a USA Pan 1 1/4 pound loaf pan.
- Use champagne that you like the flavor of because you will taste it in the cake and especially in the frosting.
- Make sure your butter is soft, and your milk and eggs are at room temperature. This will help make the smoothest cake batter, which makes a softer and delicate cake.
- Don’t be afraid to bake your cake a little longer if it needs it. Use a toothpick or a butter knife to stick into the middle of the cake to make sure it comes out clean. If it’s wet, then you can bake it a little bit longer, try 5 minutes at a time and go from there.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Champagne Loaf Cake with Sugared CranberriesDifficulty: Easy
This champagne loaf cake is topped with a sweet champagne glaze and sugared cranberries. It makes the perfect holiday cake.
Sugared Cranberries (find recipe here)
3/4 cup (170 grams) organic salted butter, softened
226 grams (1 cup) organic cane sugar
1 teaspoon organic vanilla extract
3 organic large eggs, room temperature
3/4 cup organic milk, room temperature
255 grams (2 cups) organic all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
Zest of 1 organic lemon
142 grams (1 cup) organic powdered sugar, sifted
3 tablespoons champagne
- Gluten Free – Replace the flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
- High Altitude – Bake at 350°F for 1 hour 15 minutes or until a wooden pick inserted in center comes out clean.
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Make sure to check out my Maple Cranberry Scones recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!