Ingredients:

  • 1 cup (225g) unsalted butter, softened to 65°F
  • 1 1/2 cups (300g) granulated white sugar
  • 3 large eggs, room temperature
  • 1/2 cup (120g) full-fat sour cream
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 2 cups (250g) all-purpose flour, sifted
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 12 oz (340g) fresh cranberries, rinsed and dried
  • 1 tbsp freshly grated orange zest
  • 2 tbsp granulated sugar (for berry coating)

Instructions:

  1. Prep the fruit. In a small bowl, toss the 12 oz of fresh cranberries with 1 tbsp of orange zest and 2 tbsp of sugar. Note: This creates a micro syrup that helps the berries stick to the batter rather than sinking.
  2. Cream the base. Using a stand mixer with a paddle attachment, cream 1 cup of softened butter and 1 1/2 cups of sugar on medium high for 4-5 minutes. Wait until the mixture looks pale, fluffy, and almost like whipped cream.
  3. Incorporate eggs. Add 3 large eggs one at a time. Beat after each addition until the yellow disappears to keep the batter smooth.
  4. Whisk dry goods. In a separate medium bowl, whisk together 2 cups of sifted flour, 1 tsp baking powder, and 1/2 tsp sea salt.
  5. Mix in stages. Alternate adding the dry ingredients and 1/2 cup of sour cream into the butter mixture. Start with flour, then sour cream, then flour.
  6. Add flavorings. Stir in 1 tsp vanilla and 1/2 tsp almond extract. Do not over mix here or you will lose the air you worked so hard to get.
  7. Fold the berries. Using a silicone spatula, gently fold the prepared cranberry mixture into the thick batter.
  8. Fill the pan. Transfer the batter to a prepared 9 inch springform pan. Smooth the top with the back of a spoon.
  9. The final bake. Bake at 350°F (175°C) for 50 minutes. Check for a golden top and a clean toothpick test.
  10. Cool down. Let the cake sit in the pan for 10 minutes before releasing the sides. This allows the structure to set so it doesn't collapse.