Cranberry Cake

By smmthill

Ingredients

• Cake:
• 1/2 c unsalted butter
• 1 1/2 c granulated sugar
• 2 t finely shredded lemon peel
• 2 T lemon juice
• 1 t ground cinnamon
• 1/2 t ground cloves
• 4 c cranberries (16 oz)
• Butter, softened
• 1 1/2 c cake flour or all-purp flour
• 1/2 t baking soda
• 1/2 t salt
• 6 T unsalted butter, softened
• 1/2 c granulated sugar
• 1/2 c packed brown sugar
• 1 t vanilla
• 2 eggs
• 3/4 c dairy sour cream
• Whipped Cream:
• 1 c whipping cream
• 2 T granulated sugar

Preparation

Step 1

1. In a large saucepan, melt 1/2 c butter over medium heat. Add 1 1/2 c granulated sugar, the shredded lemon peel and juice, the cinnamon and cloves. Cook and stir the mixture about 2 min., or until the sugar dissolves. Add cranberries, stirring to coat. Bring to boiling; reduce heat. simmer, uncovered for 15 to 20 min., or until berries have popped and liquid is syrupy, stirring occasionally. Cool the cranberry mixture completely.
2. Generously butter a 9 in springform pan. Wrap outside of the springform pan securely with heavy foil. Spread cranberry mixture into prepared pan; set aside.
3. In a medium bowl, combine flour, baking soda and salt; set aside.
4. In a large mixing bowl, beat 6 T butter with an electric mixer on med to high speed for 30 sec. Add 1/2 c granulated sugar, brown sugar and vanilla, beating until well-combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined. Spread batter over cranberry mixture in pan.
5. Bake the cake in a 350 oven for 65 to 75 min., or until a wooden toothpick inserted near center comes out clean. If necessary, toward the end of baking, cover with foil to prevent overbrowning. Cool cake in pan on a wire rack for 30 min. Remove foil from top of springform pan. Using a knife, loosen cake from sides of pan. Invert the warm cake onto a serving plate. Remove the sides and bottom of the pan. Serve immediately with Sweetened Whipped Cream. Or, serve within 6 hrs. at room temp.
Sweetened Whipped Cream:
In a chilled medium mixing bowl, beat whipping cream and sugar with a whisk or electric mixer until soft peaks form.