Ingredients for topping:
tablespoons unsalted butter
• 1½ cups sugar
• 1 teaspoon cinnamon
• 2 tablespoons water
• 4 cups fresh cranberries rinsed
Ingredients for cake
• 1½ cups cake flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons unsalted butter, softened
• ½ cup white sugar
• ½ cup light brown sugar
• 2 large eggs
• ¾ cup sour cream
• 1 teaspoon vanilla
1. Preheat oven to 350°F. Butter a 9-inch spring-form pan
generously and wrap the bottom and sides with foil. Set aside.
Melt butter in a medium saucepan over medium heat. Add sugar,
water and cinnamon. Cook, stirring frequently, until sugar
dissolves, about 3 minutes. Add cranberries and coat evenly
with the sauce. Pour into a buttered pan. Spread evenly and
2. For cake, sift together flour, baking soda and salt onto
waxed paper. Set aside.
3. In a
medium mixing bowl, using an electric mixer, cream butter for
1 minute. Add sugars and continue to cream until smooth and
fluffy (1-2 minutes). Add eggs, one at a time, mixing well
after each addition.
4. On low speed, add half of the flour mixture, mixing until
combined. Add sour cream
and vanilla, and mix until combined. Add remaining flour
mixture; mix until smooth.
Transfer to spring-form pan, spreading evenly over top of
cranberries and place on a baking sheet. Bake 50-55 minutes in
middle of oven until golden brown edges begin to pull away
from the side of the pan and toothpick test comes out clean.
Cool on a wire rack for 10 minutes. Run knife around edge to
loosen cake. Invert onto serving plate, remove foil, spring
form ring and pan bottom. Cut into wedges and serve
immediately or on first day.