Skip to content

Sour Cream Cranberry Cake

December 16, 2009

Come on, ladies, admit it.  I know you’ve been in this situation:

You’re sitting at home, Sunday evening, in front of the crackling fireplace (or creaking radiator), snuggling with your beloved one, and he turns to you and says, “Honey.  I need to tell you something.”

Your heart swells.  Your chest heaves in and out.  He’s going to say it.  Yes, after all these years, I love you still sends chills down your spine. And you wait for him to finish his sentence…

“I have a potluck at work tomorrow.  I said I’d bring something.”

And you leap from your supine position, shocked at the words he’s just uttered.  At least, that’s what I did.  Was I mad?  NO!  I was thrilled.  An excuse to cook!  To bake, even!

And admit it, you are like me.  You know you have far too many recipes dog-eared and book-marked, anyway.  And you really must start actually making these dishes, despite the multiple sticks of butter they call for.  So it’s even a better situation when you can off the delicious goodies to someone else’s waistline.

Moreover, the recipe says the cake is meant to be eaten 24 hrs after baking.  Score!

I was initially surprised at the 1:1 ratio of sugar to flour.  But the tartness of the lemon and cranberries really prevents the cake from being too sweet.  The Omnivore requested icing to keep this cake moist, but it is definitely NOT needed.  It was just perfect.

Cranberry Bundt (adapted from here)
1 stick unsalted butter, softened
1 stick margarine, softened *or sub butter*
8 oz sour cream, room temp
2 1/2 cups sugar
3 eggs
1/4 tsp lemon extract (or zest from 1 lemon)
1 tsp vanilla
2 1/2 cups cake flour
1 tsp salt
2 cups fresh or frozen cranberries, tossed with 1 Tbsp flour

But together butter and sugar.  Add sour cream.  Incorporate eggs, one at a time.  Add salt and extracts.  Add flour in 2 batches.  Fold in cranberries.  Fill a sprayed bundt pain with the batter and bake at 350* for 1 hr, or until a tester comes out clean.  Let cool in pan 10 minutes and then on wire rack.  Cover tightly and let sit overnight.  Enjoy the next day.

4 Comments leave one →
  1. December 16, 2009 2:54 pm

    You’re much nicer than me – I would have been mad 🙂 Love the idea of the sour cream substitution!

  2. December 16, 2009 8:08 pm

    Why must you tempt me? My cranberry allergy is so distressing this time of year. Do you think another berry would work?

    • brannyboilsover permalink*
      December 17, 2009 8:08 am

      A cranberry allergy!? Bummer! I am quite sure raspberries would be an excellent replacement.

  3. lee malerich permalink
    December 18, 2009 8:25 am

    from where did you come, my dear? “a chance to bake”????

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: