I got this recipe from the Detroit Free Press. It’s a nice dessert for this time of year, when fresh cranberries are plentiful. And it’s not too soon to start planning for Thanksgiving. This would be a great addition to your feast, or a nice coffee cake to serve at breakfast the day after. It seems like there’s a lot of sugar in it, but it’s really not all that sweet because the cranberries are so tart.
Ingredients:
12 oz. cranberries, fresh or frozen
1/2 cup dark brown sugar
1/4 cup freshly squeezed orange juice
1 teaspoon finely grated orange zest
3/4 teaspoon ground cinnamon
2 eggs, at room temperature
1 cup granulated sugar
1 stick (1/2 cup) unsalted butter, melted
1/4 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup all-purpose flour
Directions:
Preheat the oven to 350 degrees. Butter a 9-inch round cake pan; set aside.
In a large bowl, stir together cranberries, brown sugar, juice, zest and cinnamon. Set aside.
Using a stand mixer fitted with the paddle attachment (or a handheld electric beater), beat eggs on high speed until pale, about 2 minutes. Cascade in granulated sugar; beat, 1 minute.
Switch the speed to medium and beat in butter, sour cream, vanilla and salt. Sprinkle in flour. Mix on low, just until combined.
Scrape cranberry mixture into prepared pan. Cover with cake batter. Bake until fruit bubbles at the edges and a toothpick poked in the cake portion comes out clean, about 40 minutes.
Remove from oven and cool on a rack for 5 minutes. Invert a serving plate onto cake pan. Slip on oven mitts. Hold plate and pan firmly together and flip so that plate holds cake, fruit side up. Give the pan a sharp rap to loosen any sluggish berries. Lift off pan.
Serve warm or room temperature.
Serves 8
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