Cranberry-Sour Cream Pound Cake

Cranberry-Sour Cream Bread

I hope everyone enjoyed their Thanksgiving!  I hope it was filled with lots of delicious food and wonderful company.  I know ours was!  Since I have just recently come to appreciate cranberries, I have been trying some new recipes.  I am always willing to make any sort of pound cake!  I love how you can eat a pound cake for dessert, or with your coffee.  Or maybe only I do that?

Cranberry-Sour Cream Pound Cake

This cranberry pound cake is perfectly moist, not overly sweet, with a hint of tartness from the cranberries.  I think it makes a great, simple treat any time of the day!  I bet it would be even better with lightly sweetened, freshly whipped cream.  Any way, or any time you eat it,  it will be worth it!


Cranberry-Sour Cream Pound Cake

  • 5 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 plus 1/8 teaspoon salt, divided
  • 1/2 teaspoon baking powder
  • 1/3 cup sour cream
  • 2 Tablespoons milk
  • 14 Tablespoons unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1 cup fresh or frozen cranberries, coarsely chopped
  • 1 Tablespoons confectioners' sugar

Directions

Preheat the oven to 300ºF.  Grease an 8 1/2x4 1/2 inch loaf pan.  Set aside.

In a large liquid measuring cup, whisk together the eggs, and vanilla extract together.  In a small bowl, whisk together the flour, 3/4 teaspoon salt, and baking powder together.  In a separate small bowl, whisk together the sour cream and milk.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, 2-3 minutes.  Scrape down the bowl, then beat in the granulated sugar.  Beat, on high speed, until pale and fluffy, 3-5 minutes.  Reduce the speed to medium and add the egg mixture in a slow, steady stream.   Continue to mix until completely combined, another minute or so.

Reduce the speed the low and all the flour mixture in 3 additions, alternating with the sour cream mixture.  Begin and end with the flour.  Scrape the bowl down as needed.  Mix until completely combined.

In a small bowl, toss the chopped cranberries with the confectioners' sugar and 1/8 teaspoon salt.  Gently fold the cranberries into the batter.  Scrape the batter into the prepared loaf pan and smooth the top.  Place in the oven and bake for 1 hour and 50 minutes to 2 hours, or until a butter knife inserted in the center comes out clean.  Let cool in the pan for about 15 minutes, then turn out onto a wire rack, and let cool for about 2 hours before slicing and serving.  Wrap any leftovers with plastic wrap and refrigerate up to 5 days.

Source: Adapted from Cook's Country Magazine, October/November 2015