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?
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
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