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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Nathanielle Leoger
[email protected]This cake is amazing! The combination of cranberries and sour cream is perfect. I will definitely be making this cake again.
Sakil Ahmad
[email protected]This cake is a keeper! It's moist, flavorful, and the glaze is the perfect finishing touch. I will definitely be making this cake again and again.
Sarah Onyeoziri
[email protected]This cake is delicious! The cranberries and sour cream give it a unique flavor that I love. I will definitely be making this cake again.
Yaseenali Yaseenali
[email protected]I've made this cake several times, and it's always a hit. The cake is moist and flavorful, and the glaze is the perfect finishing touch. I highly recommend this recipe!
Muin Shanna
[email protected]This cake is so easy to make, and it's always a crowd-pleaser. I love the combination of cranberries and sour cream. It's the perfect cake for any occasion.
Nasma Wadi
[email protected]I made this cake for my family, and they loved it! The cake is moist and flavorful, and the glaze is the perfect finishing touch. I will definitely be making this cake again.
Ali Ajmal
[email protected]This cake is delicious! The cranberries add a nice tartness, and the sour cream makes it moist and fluffy. I will definitely be making this cake again.
andrew nyakundi
[email protected]I'm not usually a fan of pound cake, but this recipe changed my mind. The cranberry sour cream pound cake is so moist and flavorful, and the glaze is the perfect complement. I will definitely be making this cake again for my next party.
John Gay
[email protected]Wow! This cake was a hit at my holiday party. Everyone loved the combination of cranberries and sour cream. The cake was moist and fluffy, and the glaze was the perfect finishing touch. I will definitely be making this cake again!
Krystal Cabanting
[email protected]This cranberry sour cream pound cake is a delightful treat! The cake is moist and flavorful, with a perfect balance of sweetness and tartness. The cranberries add a festive touch, and the sour cream makes the cake extra rich and moist. I will definit