Description
A moist and flavorful pound cake infused with the tartness of cranberries. Perfect for holidays or any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen cranberries
- 1 tbsp flour (for coating cranberries)
Instructions
- Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Alternately add dry ingredients and sour cream to the butter mixture, starting and ending with flour.
- Stir in vanilla.
- Toss cranberries with 1 tbsp flour and fold into batter.
- Pour batter into prepared pan and bake for 60-70 minutes until a toothpick comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack.
Notes
- For extra flavor, add 1 tsp orange zest to the batter.
- If using frozen cranberries, do not thaw before adding.
- Dust with powdered sugar before serving for presentation.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
