Thursday, July 5, 2012

CRANBERRY SOUR CREAM CAKE


~ Creative Noms

3 eggs
2 c. sugar
1/4 c. olive oil
1 c. sour cream
2 t. vanilla
1 t. salt
1 t. baking powder
1 t. baking soda
2 c. flour
2 1/2 c. fresh or frozen cranberries (do not thaw berries if frozen)

Preheat oven to 350 degrees. Lightly grease your choice of baking pan, either 10 inch springform or a 9x13 inch dish.

Beat the eggs and sugar in a large bowl for five minutes, until pale yellow and well aerated.  Add olive oil, sour cream, and vanilla; mix until everything is well blended.

In a smaller bowl, combine the salt, baking powder, baking soda, and flour.

Slowly add the flour mixture to liquid ingredients, adding about 1/3 of the dry ingredients at a time and mixing for about 20 seconds after each addition.  Once everything has been added, mix for another 30 seconds or until all ingredients are thoroughly combined.  Fold in the cranberries and then pour into the prepared pan.

If using a springform pan, bake for one hour and then begin checking the cake every five minutes until it's done.  If using a 9×13 pan, bake for 50-55 minutes, then add 5 minutes at a time if it’s not done.  Cover the top of the cake with foil the last 15-20 minutes to prevent it from over-browning and the top getting over-hard.  The cake is done a toothpick inserted in the middle comes out clean.

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