Ingredients and Weight:
For the Cake:
- All-purpose flour: 1 1/2 cups (187.5g)
- Sugar: 1 cup (200g)
- Baking powder: 1 teaspoon (5g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Sour cream: 1 cup (240g)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon (5ml)
For the Cranberry Topping:
- Fresh cranberries: 2 cups (300g)
- Sugar: 1/2 cup (100g)
- Ground cinnamon: 1/2 teaspoon (2.5g)
- Butter, melted: 1/4 cup (56g)
Preparation Time:
20 minutes
Cooking Time:
35-40 minutes
Difficulty Level:
2 (Easy-Medium)
Preparation Method Steps:
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the baking dish: Grease and flour a 9x13 inch baking dish.
- Make the cranberry topping: In a small bowl, combine the cranberries, sugar, cinnamon, and melted butter. Mix well and spread evenly into the prepared baking dish.
- Make the cake batter: In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the sour cream, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter over the cranberries: Pour the cake batter evenly over the cranberry topping.
- Bake the cake: Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the cake: Once the cake is done, let it cool in the pan for 10 minutes. Then, invert the cake onto a serving plate to release the cranberry topping to the top.
Nutritional Information:
One serving (1/8 of the cake) contains approximately:
- Calories: 350
- Fat: 14g
- Saturated Fat: 8g
- Protein: 5g
- Carbohydrates: 45g
- Sugar: 25g
Dish Characteristics:
- Tangy and sweet
- Moist and fluffy
- Festive and elegant
- Perfect for holiday gatherings or special occasions
User Comments:
- "This cake was a hit at our Thanksgiving dinner! The combination of cranberries and sour cream is delicious."
- "I love the vibrant color of the cranberry topping. It's such a beautiful dessert."
- "The cake is easy to make and always impresses my guests. It's a go-to recipe for special occasions."
Special Precautions and Tips:
- Make sure to grease and flour the baking dish thoroughly to prevent the cake from sticking.
- Do not overmix the cake batter, as this can make the cake tough.
- Let the cake cool for 10 minutes before inverting it onto a serving plate. This will prevent the cranberries from falling off.
