Servings: 10
Prep Time: 1 hour, plus time to cool cake prior to filling and icing.
- 1½ c. all-purpose flour
- 2 Tbsp. baking powder
- pinch of salt
- ½ c. unsalted butter, softened
- ½ c. granulated sugar
- 1 Tbsp. vanilla extract
- 2 eggs
- 3 c. fresh cranberries
- 1 c. sour cream
- ½ c. orange juice
METHOD: In the bowl of a stand mixer, beat the butter and sugar until creamy, stopping once to scrape sides with a spatula. Add vanilla and eggs and beat until combined. Add orange juice and sour cream and beat until homogenous, stopping once to scrape sides.
Sift together flour, salt and baking powder into a bowl. Stir in butter mixture, folding in with a spatula. Gently stir incranberries. Pour into a 9” cake pan and bake at 350° for 30 minutes,or until set. Cool completely and cut in half, crosswise. Spread bottom half with cranberry filling. Top with other half of the cake and frost cake with orange icing.
CRANBERRY FILLING*
- 12 oz. fresh cranberries
- ¾ c. granulated sugar
- ¼ c. orange juice
METHOD: Bring all ingredients to a boil in a medium sauce pan over medium-high heat. Stirring often, boil 5 to 6 minutes or until cranberries begin to pop. Let cool. Cover and chill.
*Filling can be made the day before assembling the cake.
ICING
- 3 c. powdered sugar
- 9 Tbsp. orange juice
METHOD: Place ingredients into a bowl and mix well to combine. Keep at a cool room temperature.
