Description: An autumn variation of an old classic
Other:
Ingredients:
Time:
1 hour
Difficulty:
Easy
Serving Size:
8
4 Tbs unsalted butter
3/4 C light brown sugar
2 C fresh cranberries (8 oz)
1 1/4 C flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1 C sugar
1/2 C canola oil
1 tsp lemon extract
1 tsp fresh lemon zest
1/2 C sour cream
Instructions:
Place rack in the middle of the oven and preheat to 350F.
Butter a 9" round cake pan. Line the bottom of the pan with parchment paper and butter that as well.
In a saucepan on medium-low heat, melt together butter and brown sugar, stirring until smooth. Pour glaze into prepared pan, tilting the pan to evenly cover the bottom. Arrange cranberries evenly on top.
Sift together the flour, baking powder, baking soda, and salt.
Mix together the egg and sugar. Add oil, lemon extract, and lemon zest. Stir until blended.
Stir in sour cream until just blended.
Add dry ingredients and mix until incorporated.
Pour batter over cranberries, smoothing the top with a rubber spatula.
Bake 45 minutes, until a toothpick inserted in the center comes out clean. Let rest 10 minutes.
To de-pan, run a thin knife around the edge of the pan and invert onto a serving plate. Peel of parchment paper and cut into wedges.
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