Cranberry-Sour Cream Pound Cake
"For a cranberry-scented pound cake that was light and tender, balancing the ingredients was key. We landed on a combination of cup of sour cream, 2 tablespoons of milk, and 14 tablespoons of butter for our dairy component. All-purpose flour kept the cake nice and light, with a tender, rich… read more..."
INGREDIENTS
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large egg
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vanilla extract
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all-purpose flour
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Salt
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baking powder
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sour cream
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milk
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unsalted butter
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granulated sugar
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cranberry
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confectioners' sugar
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5 large eggs, room temperature
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2 teaspoons vanilla extract
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1 3/4 cups (8 3/4 ounces) all-purpose flour
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Salt
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1/2 teaspoon baking powder
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1/3 cup sour cream
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2 tablespoons milk
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14 tablespoons unsalted butter, softened but still cool
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1 1/4 cups (8 3/4 ounces) granulated sugar
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4 ounces (1 cup) fresh or frozen cranberries, chopped coarse
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1 tablespoon confectioners' sugar
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