Today's stars are fresh cranberries and sour cream. They always make fresh cranberries two for one the week before Thanksgiving. I always buy two...I guess that makes me a sucker. Hopefully you have some sour cream leftover from your potatoes.
This is delicious however, I love cranberries so everything about this cake makes me happy! It is moist, sweet, and tart. What more could you ask for in a cake? I think it is best served with tea as a morning/ brunch option.
adapted from Martha Stewart
3/4 cup of butter, room temperature
1 1/2 cups plus 2 TBS of all-purpose flour
1/2 tsp of baking soda
1/4 tsp of salt
1/2 cup of packed light brown sugar
1/2 cup of granulated sugar
3 large eggs
1 tsp of vanilla extract
2 tsp of lemon zest
1/4 cup of sour cream
2 cups of fresh cranberries (I used an entire Oceanspray bag)
Preheat the oven to 375degrees. Prepare a 9inch pan (spring-form if you have it) by greasing with butter and placing a parchment round in the bottom. In medium bowl, whisk together the dry ingredients, use one 1 1/2 cups of flour. In the bowl of a mixer, cream together the butter ad sugars until light and fluffy. Add in the eggs, one at a time. Then incorporate in the lemon zest and vanilla. Add in half of the flour mixture. Once throughly combined, add in the sour cream. Mix again and then add the remaining flour mixture. Spoon the batter into the prepared pan. In a small bow, combine the cranberries and the 2 TBS of flour then sprinkle over the cake batter. Bake for 30 minutes or until golden. Loosely tent with foil and cook for another 35-45 minutes or until a cake tester comes out clean. Let sit for at least 15 minutes. Run a knife around the outside of the cake. Remove and dust with confectioner's sugar. Enjoy!