Ingredients Jump to Instructions ↓

  1. 1 Butter - plus more

  2. 1 1/2 cups 297g / 10oz Sugar

  3. 2 tablespoons 30ml Water

  4. 1 teaspoon 5ml Cinnamon

  5. 4 cups 372g / 13oz Cranberries - rinsed, picked over, At room temperature Cake

  6. 1 1/2 cups 93g / 3 1/3oz Cake flour

  7. 1/2 teaspoon 2 1/2ml Baking soda

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 6 tablespoons 90ml Butter - softened

  10. 1/2 cup 99g / 3 1/2oz Granulated sugar

  11. 1/2 cup 80g / 2.8oz Light brown sugar - (packed)

  12. 2 Eggs

  13. 3/4 cup 177ml Sour cream

  14. 1 teaspoon 5ml Vanilla extract

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Topping: Generously grease 9-inch springform pan; wrap outside with foil (to avoid leakage). Set aside on baking sheet. Melt butter in medium saucepan. Add sugar, water and cinnamon. Cook over medium-low heat, stirring until sugar dissolves, about 3 minutes. Stir in cranberries. Pour into pan and spread evenly. Set aside. For the Cake: Sift together flour, baking soda and salt. Set aside. Beat butter and granulated and brown sugars on medium speed until smooth and fluffy, about 1 minute. Add eggs, 1 at a time, mixing well after each addition. On low speed, add half of flour mixture. Mix until combined. Add sour cream and vanilla. Mix until combined. Add remaining flour mixture. Mix until smooth. Transfer batter to springform pan, spreading evenly over topping. Bake at 350 degrees until golden brown, edges are just beginning to pull away from sides and toothpick comes out clean, about 45 to 50 minutes. Set on rack 10 minutes. Run knife around edge to loosen cake. Invert onto plate. Remove foil, ring and pan bottom. Replace any cranberries that fall. (Can be made up to two days ahead and kept at room temperature, covered airtight.) Cut into wedges and serve. This recipe yields 14 to 16 servings. Each of 16 servings: 403 calories; 232 mg sodium; 63 mg cholesterol; 13 grams fat; 71 grams carbohydrates; 3 grams protein; 1.45 grams fiber.


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