{"id":180922,"date":"2018-09-11T01:19:16","date_gmt":"2018-09-11T05:19:16","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=180922"},"modified":"2025-01-09T08:59:27","modified_gmt":"2025-01-09T13:59:27","slug":"tart-cranberries-sour-cream-make-pound-cake-sparkle","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2018\/09\/11\/tart-cranberries-sour-cream-make-pound-cake-sparkle\/","title":{"rendered":"Tart cranberries and sour cream make pound cake sparkle"},"content":{"rendered":"
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While cranberries should add tartness, fresh cranberries can border on acerbic. (Pixabay Photo)<\/figcaption><\/figure>\n

Pound cake is simple but elegant; it’s also incredibly rich. We thought tart cranberries and tangy sour cream would provide a welcome contrast to the buttery cake, and the bright cranberries would also contribute a burst of colour for an extra-special dessert.<\/p>\n

We wanted this pound cake to have a crumb that wasn’t quite as tight as a classic all-butter pound cake, so we used all-purpose flour instead of cake flour and we thoroughly creamed the butter.<\/p>\n

While cranberries should add tartness, fresh cranberries can border on acerbic. To tame the sourness, we tossed coarsely chopped cranberries with confectioners’ sugar before adding them to the batter; this also prevented them from sinking to the bottom of the pan.<\/p>\n

Baking the loaf slowly (for almost 2 hours) in a low (300 F) oven ensured that the inside cooked through before the exterior became too brown. If you’re using frozen cranberries, there’s no need to thaw them first.<\/p>\n

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The ideal temperature for the eggs and butter is 60 F. The test kitchen’s preferred loaf pan measures 8 1\/2-by-4 1\/2-inches; if you use a 9-by 5-inch loaf pan, start checking for doneness 5 minutes early.<\/p>\n

CRANBERRY-SOUR CREAM POUND CAKE<\/p>\n

Servings: 8<\/p>\n

Start to finish: 2 hours 30 minutes<\/p>\n

5 large eggs, room temperature<\/p>\n

2 teaspoons vanilla extract<\/p>\n

1 3\/4 cups (8 3\/4 ounces) all-purpose flour<\/p>\n

Salt<\/p>\n

1\/2 teaspoon baking powder<\/p>\n

1\/3 cup sour cream<\/p>\n

2 tablespoons milk<\/p>\n

14 tablespoons unsalted butter, cut into 14 pieces and softened but still cool<\/p>\n

1 1\/4 cups (8 3\/4 ounces) granulated sugar<\/p>\n

4 ounces (1 cup) fresh or frozen cranberries, chopped coarse<\/p>\n

1 tablespoon confectioners’ sugar<\/p>\n

Adjust oven rack to lower-middle position and heat oven to 300 F. Spray 8 1\/2-by-4 1\/2-inch loaf pan with baking spray with flour.<\/p>\n

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.<\/p>\n

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 add granulated sugar. Increase speed to medium-high and beat until pale and fluffy, 3 to 5 minutes, scraping down bowl as needed.<\/p>\n

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Reduce speed to medium and gradually add egg mixture in slow, steady stream. Scrape down bowl and continue to mix on medium speed until uniform, about 1 minute (batter may look slightly curdled). 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. Toss cranberries with confectioners’ sugar and 1\/8 teaspoon salt in bowl until evenly coated, then gently but thoroughly fold into batter.<\/p>\n

Transfer batter to prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in centre comes out clean, 1 3\/4 hours to 1 hour 55 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack for 15 minutes. Remove cake from pan and let cool completely on rack, about 2 hours. Serve. (Cake can be stored at room temperature for up to 3 days or frozen for up to 1 month; defrost cake at room temperature.)<\/p>\n

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Nutrition information per serving: 450 calories; 221 calories from fat; 25 g fat (15 g saturated; 1 g trans fats); 192 mg cholesterol; 117 mg sodium; 51 g carbohydrate; 1 g fiber; 33 g sugar; 6 g protein.<\/p>\n

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For more recipes, cooking tips and\u00a0ingredient\u00a0and product reviews, visit https:\/\/www.americastestkitchen.com<\/span><\/a>. Find more recipes like Cranberry-Sour Cream Pound Cake in “Perfect Cake .<\/p>\n

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“<\/p>\n","protected":false},"excerpt":{"rendered":"

Pound cake is simple but elegant; it’s also incredibly rich. We thought tart cranberries and tangy sour cream would provide …<\/p>\n","protected":false},"author":44,"featured_media":180923,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-180922","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-americas-test-kitchen","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/180922","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=180922"}],"version-history":[{"count":1,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/180922\/revisions"}],"predecessor-version":[{"id":281623,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/180922\/revisions\/281623"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/180923"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=180922"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=180922"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=180922"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}