My family's best holiday cranberry cake

sherry monfils

By
@smonfils

My aunt used to make this "special holiday" cake during the Christmas season. She would put the cake on a Christmas-themed plate and place mint sprigs around the cake on the plate for a pretty presentation. This is a very sweet-tart tasting cake that has a refreshing after taste.


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Rating:

Comments:

Serves:

8-10

Prep:

20 Min

Cook:

55 Min

Method:

Bake

Ingredients

12 oz
bag frozen whole cranberries
3/4 c
packed, light brown sugar
4 Tbsp
unsalted butter
2 large
eggs, at room temp
1 tsp
vanilla
1-3/4 c
sifted flour
2 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
salt
1/2 c
unsalted butter, at room temp
3/4 c
sugar
1/2 c
light sour cream

Directions Step-By-Step

1
Lightly spray a 9"-spring form pan w/ cooking spray. In medium saucepan over low heat, Stir 4 tbsp butter and 3/4 cup brown sugar until melted. Remove pan from heat and stir in cranberries.
2
Pour cranberry mix into bottom of pan. Smooth it out with a spatula. Heat oven to 350. In small bowl, whisk together eggs and vanilla. In lg bowl, combine flour, baking powder, baking soda and salt.
3
In another lg bowl, cream remaining butter for 2 mins, until fluffy. Add sugar and mix well. Beat in egg mix and then sour cream. Lastly, gently mix in flour mix until just combined. Pour mix over cranberry mix. Bake 50-60 mins. Let cool at least 15 mins. Put a lg plate over top of pan and gently flip over until cake is on plate w/ cranberry sauce on top.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tags: For Kids, Healthy, Heirloom