Cranberry Raisin Cakes

I apologize for the long gap in posts yet again, but with the holidays coinciding with finals and graduation from pastry school, there hasn't been much spare time for anything else!
ANYWAY. I had a bunch of cranberries left over after making a cranberry apple pie for Christmas at Doug's family's house in Pittsburgh, so these cakes were born. These are delicious little treats that even make the breakfast cut. They're sweet, tart, and warmed with some cinnamon, but the best part is their texture. They're cakes by definition so they're soft on the inside, but a little crisp and chewy on the outside, and nicely complimented by chewy raisins. Also, super easy and fast to make!

Cranberry Raisin Cake
Ingredients
3 eggs
1 1/2 cup white sugar
1/2 cup brown sugar
3/4 cup unsalted butter, slightly softened and cubed
1 1/2 teaspoons vanilla
1 teaspoon salt
2 tablespoons whole milk
2 cups flour
1 teaspoon cinnamon
2 cups cranberries
1/2 cup raisins
demerara sugar for sprinkling

Directions
Preheat oven to 350°F. Grease a 12 cup square muffin pan. In stand mixer using whisk attachment, whip eggs and sugar together until it is thick and airy enough that when whisk is lifted, ribbons are formed on top of mixture before settling. Add vanilla and then slowly add butter pieces while whisk is going. Once incorporated, add milk to smooth out mixture and remove bowl from mixer. In separate bowl, mix dries, and gently fold into wet. While still streaky, fold in cranberries and raisins. Drop 4 tablespoons of the mixture into each square and top with three cranberries and a sprinkling of demerara sugar. Bake for about 25-30 minutes, or until skewer comes out clean and cakes have pulled away from sides of pan.