The easiest recipe so far from The Baking Bible. This cake took me less than 2 hours to make (1 hour 55 minutes to be exact). And that includes baking time.
This cake brings me back to Rose's Heavenly Cake days. It is a typical Rose's white butter cake with sour cream. It is also my favorite type of white butter cake because of the addition of sour cream. The sour cream makes the cake more moist. One of the issue I found with baking butter cakes here in Mile High city is it tends to make the cake drier and dry out faster. Since I like to keep any baked goods over several days and eat them a bit at a time, dry cakes = unhappy me.
There is not much to report about this cake. It came together very quickly and easily. I was a bit shocked to see the amount of sugar in the recipe - the sugar for the batter is the same weight as the flour. I was half expected to have a sweet cake that might be too sweet for my taste. However, this cake came out only slightly sweet and the tartness of the cranberries and the lemon juice in the caramel is what I taste. I almost want to say that it needs a bit more sugar but it was quite nice to have a slice of this yesterday with my ice tea.
I didn't adjust baking soda or baking powder since the recipe used so little of it already. A bit challenging to reduce 20% of 1/8 teaspoon :). I added 1 teaspoon of egg whites for liquid adjustment. I used a baking stone and pre heated the oven as instruction. The cake baked for 30 minutes and the cake tester came out clean but the batter hasn't browned at all. So I put it back into the oven for another 5 minutes, which turned out to be a mistake as the sides pulled away from the pan already - and still not brown. It is tasty though and pretty looking with all the cranberries.
Step by step photos:
Took out frozen cranberries and weigh for 1/2 recipe.
I find this interesting. 2 different brands of butter. Same ingredient and fat content. Different price. The organic brand is $2 more expensive. Look at how different the butter color is. The 365 brand of Whole Foods is paler and Horizon's Organic is a lot more yellow. The 365 brand also softens a lot faster at room temperature than the Horion Organic brand. Must be the different cow and their diet or pasture?
Melt the butter. I use a bit from each brand.
Used some of the melted butter to grease the pan, then add lemon juice (I used my previously frozen cubes), lemon zest (I have meyer lemon zest!), and sugar.
Boiling butter mixture.
Pour caramel into the prepared pan.
Strew the cranberries on top. I should have used a 6 inch pan, was not happy there are too many gaps between the cranberries.
Mise-en-place. Butter and sour cream on the left. Egg, a tablespoon of sour cream, and vanilla on the right.
Add the butter and sour cream.
Mix on low speed until dry ingredients are moistened.
Increase speed to medium.
Scrape the sides of the bowl.
Add the egg mixture in 2 additions. Mixer in action.
Filling the pan. I love the color contrast of the red cranberries, white batter, and the black background.
Filled. I didn't forget my baking strip this time.