Spiced Orange and Cranberry Snacking Cake |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 9 |
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In 'Cake Keeper Cakes' by Lauren Chattman Ingredients:
1 1/2 cups cake flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground cloves |
1/2 cup sour cream |
2 large eggs |
1/4 cup orange juice |
1 teaspoon pure vanilla extract |
1/2 cup unsalted butter, softened |
3/4 cup sugar |
1 tablespoon grated orange zest |
1 cup dried sweetened cranberries |
Directions:
1. Preheat oven to 350°. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
2. Combine the flour, baking powder, baking soda, salt, and cloves in a bowl.
3. Combine the sour cream, eggs, orange juice, and vanilla in a large glass measuring cup and lightly beat.
4. 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.
5. 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.
6. 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.
7. After the last addition, mix for 30 seconds on medium speed; stir in the cranberries.
8. Transfer batter to prepared pan; bake for 35-40 minutes, until the cake is golden and a pick comes out clean.
9. 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.
10. 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.
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