CRANBERRY-SOUR CREAM POUND CAKE RECIPE - (4.3/5)
Provided by DreiFromBK
Number Of Ingredients 13
Steps:
- 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Spray 8 1/2 by 4 1/2-inch loaf pan with baking spray with flour. Whisk eggs and vanilla together in 2-cup liquid measuring cup. Sift flour, 3/4 teaspoon salt, and baking powder into bowl. Whisk sour cream and milk together in second bowl. 2. Using stand mixer fitted with paddle, beat butter on medium-high speed until smooth and creamy, 2 to 3 minutes, scraping down bowl once. Reduce speed to medium and gradually pour in granulated sugar. Increase speed to medium-high and beat until pale and fluffy, 3 to 5 minutes, scraping down bowl as needed. 3. Reduce speed to medium and gradually add egg mixture in slow, steady stream. Scrape bottom and sides of bowl and continue to mix on medium speed until uniform, about 1 minute (batter may look slightly curdled). 4. Reduce speed to low and add flour mixture in 3 additions, alternating with sour cream mixture in 2 additions, scraping down bowl as needed. Give batter final stir by hand. 5. Toss cranberries with confectioners' sugar and 1/8 teaspoon salt in bowl until evenly coated, then gently but thoroughly fold into batter. Transfer batter to prepared pan and tap pan on counter twice to release air bubbles. Bake until toothpick inserted in center comes out clean, 1 3/4 hours to 1 hour 55 minutes, rotating pan halfway through baking. 6. Let cake cool in pan on wire rack for 15 minutes. Remove cake from pan and let cool completely on rack, about 2 hours, before serving. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days.)
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Michael Shanks
[email protected]This cake is amazing! It's the perfect combination of sweet and tart. I will definitely be making it again.
M Hani
[email protected]I followed the recipe exactly, but my cake didn't turn out as moist as I expected. I'm not sure what went wrong.
Md Furkan
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I think I would reduce the amount of sugar next time.
MD Shahajalal
[email protected]I'm not a big fan of cranberries, but I loved this cake! The sweetness of the cake balanced out the tartness of the cranberries perfectly.
zk Arman_status
[email protected]This cake is delicious! The sour cream makes it so moist, and the cranberries give it a tart sweetness. I highly recommend it.
Hayden Eaton
[email protected]I've made this cake several times now, and it always turns out perfectly. It's so easy to make, and it's always a crowd-pleaser.
Syed Ahmad Sultan
[email protected]This cranberry sour cream pound cake was a huge hit at my holiday party! It was so moist and flavorful, and the cranberries added a festive touch. I will definitely be making this again next year.