Although everyone is already sick of craberries, this is a great way to use up whatever might be left over in your freezer. It’s a great baked dish that is slightly tart, and not too sweet (a delicious treat for breakfast!). I like cranberries, so this would be something to do throughout the year, not just for the winter holiday, in order to incorporate this delicious fruit.
Adapted from: The Kitchen Sink Blog
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
1 tsp pure vanilla extract
1 tsp Rose water
2 tsp grated lemon zest
1/4 cup sour cream
1 package of frozen cranberries, defrosted
Preheat the over to 375 degrees. Butter (or spray with oil) a cake pan (I used the 9-inch). In a large bowl whisk together the flour, baking soda and salt.
Using a mixer, beat the butter and both of the sugars until light and fluffy. With the mixer on low, beat in the eggs (one at a time), until well incorporated. Then beat in the vanilla, Rose Water and lemon zest. Then add half of the flour mixture, and some of the sour cream. Until well combined, add the remaining flour and sour cream; beat for 1 more minute.
Spread the batter into the pan, keeping the top smooth. Toss the cranberries in a bowl with 2 tbsp of flour, and then sprinkle them over the batter. Bake until cake is golden, then tent the top with aluminum foil and bake for another 30-40 minutes. Let the cake cool completely in the pan, then dust with confectioners’ before serving.