Sugared Cranberry Cake
Servings 8
Ingredients
- 1 stick (8 tbsp) unsalted butter softened
- 1 1/4 cup granulated sugar divided
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 16 oz fresh cranberries
Instructions
- Preheat oven to 350 degrees. Spray a 9-inch cast iron skillet OR a round cake pan with cooking spray and set aside.
- In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, 5 to 7 minutes.
- Add the eggs, one at a time and beat well after each addition. Beat in the vanilla.
- In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
- Fold most of the cranberries into the cake batter. Spread the batter in the prepared skillet or cake pan. Evenly space the remaining cranberries (about 10-12) on top of the batter, pressing them in lightly to stick.
- Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.
- Bake until a wooden pick inserted in the center comes out clean, 35-40 minutes.
- Let the cake cool completely in the pan and slice and serve the cake from the pan.
Notes
Some people have reported needing to bake the cake longer than the recommended time of 35 - 40 minutes. Pans, skillets and individual ovens will all factor into the correct baking time.