Preppy Kitchen Inspired: Cranberry Cinnamon Snack Cake

A soft, warmly spiced snack cake dotted with tart cranberries and topped with a golden, crackly sugar crust. Enjoy this cozy and simple recipe!

Prep 15 minutes Cook 30–35 minutes Serves 9 square

Ingredients

1 1/2 cups all‑purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup buttermilk
1 cup fresh or dried cranberries
2 tbsp turbinado sugar (optional topping)

Instructions

1. Preheat oven
   Preheat oven to 350°F (175°C). Grease and line an 8×8‑inch pan with parchment.
2. Mix dry ingredients
   Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Cream butter + sugar
   Beat softened butter and brown sugar until light and fluffy. Add egg and vanilla.
4. Combine
   Add dry ingredients in two additions, alternating with buttermilk. Mix until just combined.
5. Fold in cranberries
   Gently fold cranberries into the batter.
6. Bake
   Spread batter into pan, sprinkle with turbinado sugar, and bake 30–35 minutes until golden and a tester comes out clean.
7. Cool
   Cool completely before slicing into squares.

Beauty Benefits

• Cranberries: Vitamin C for brightness + collagen support
• Cinnamon: Boosts circulation for a natural flush
• Butter: Healthy fats for skin barrier nourishment
• Buttermilk: Lactic acid for gentle glow‑enhancing exfoliation

Health Benefits

• Cranberries provide antioxidants + immune support
• Cinnamon helps stabilize blood sugar
• Lower sugar than traditional cakes
• Snack‑cake portions support balanced seasonal indulgence

Storage

• Keeps 3 days covered at room temperature
• Refrigerate up to 5 days
• Freeze up to 2 months (wrap tightly)
• Best enjoyed slightly warm or at room temperature

Substitutions

• Swap cranberries for raspberries or blueberries
• Use sour cream instead of buttermilk
• Add orange zest for brightness
• Replace cinnamon with pumpkin spice for autumn flavour

History

Snack cakes became popular in mid‑century American baking for their simplicity and everyday comfort. Cranberries bring Indigenous North American heritage while cinnamon reflects global spice‑trade traditions.

I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?