Recipe by ratherbeswimmin'
In 'Cake Keeper Cakes' by Lauren Chattman
Top Review by lilsweetie
Really quick easy, really delicious. Perfect for picnics or bake sales and lunchboxes when you don't want to deal with messy frostings or streusels. It's like a muffin in cake form. This book: "Cake keeper cakes" is a real winner.
- 354.88 ml cake flour
- 4.92 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 1.23 ml ground cloves
- 118.29 ml sour cream
- 2 large eggs
- 59.14 ml orange juice
- 4.92 ml pure vanilla extract
- 118.29 ml unsalted butter, softened
- 177.44 ml sugar
- 14.79 ml grated orange zest
- 236.59 ml dried sweetened cranberries
Directions See How It's Made
- Preheat oven to 350°. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
- Combine the flour, baking powder, baking soda, salt, and cloves in a bowl.
- Combine the sour cream, eggs, orange juice, and vanilla in a large glass measuring cup and lightly beat.
- Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary; stir in the orange zest.
- With the mixer on med-low, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
- Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.
- After the last addition, mix for 30 seconds on medium speed; stir in the cranberries.
- Transfer batter to prepared pan; bake for 35-40 minutes, until the cake is golden and a pick comes out clean.
- Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up again to cool completely.
- Cut into 9 squares and serve; store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for 3 days.