Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries
Special equipment needed:
- 9-inch springform pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter until creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the sour cream and vanilla extract and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the cranberries.
8. Pour the batter into the prepared springform pan.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes before removing the sides of the pan.
11. Let the cake cool completely before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 15g
Saturated Fat: 9g
Cholesterol: 80mg
Sodium: 260mg
Carbohydrates: 49g
Fiber: 1g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- You can use frozen cranberries instead of fresh cranberries.
- You can use Greek yogurt instead of sour cream.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter.
- Add 1 teaspoon cinnamon to the dry ingredients for a spiced version of the cake.
- Top the cake with a cream cheese frosting.
Tips and tricks:
- Make sure to fold in the cranberries gently to avoid crushing them.
- If the cake is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
- Let the cake cool completely before slicing to avoid it falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in foil and warm it in a 350°F oven for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar.
Garnishes:
Top the cake with fresh cranberries and mint leaves.
Pairings:
Serve the cake with hot cocoa or coffee.
Suggested side dishes:
Serve the cake with a side of whipped cream or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of sour cream to the batter.
- If the cake is too wet, try reducing the amount of sour cream to 3/4 cup.
Food safety advice:
Make sure to wash the cranberries thoroughly before using them in the recipe.
Food history:
Cranberries have been used in cooking for centuries, and were a staple food for Native Americans. They were also used as a natural dye for clothing.
Flavor profiles:
The cake is sweet and tangy, with a burst of tartness from the cranberries.
Serving suggestions:
Serve the cake as a dessert or as a sweet breakfast treat.
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