Dried cranberry pound cake is a delicious treat for a winter day. The cake is easy to make and has a rich and creamy taste. The soft cake and the sweet, slightly sour cranberries make this a perfect delicacy with coffee and tea. The crème fraîche and butter ensure that the cake is nice and moist. You will enjoy this!
Crème Fraîche Cranberry Loaf Cake
Cranberries belong to the holidays. The sour berries, with their beautiful red color, are delicious for baking and sauces. Fresh, they are very tart and need something sweet to counterbalance them. But the dried version is already slightly sweetened, which is unnecessary.
This cake's taste is fantastic. The dried cranberries give a sweet-sour taste that goes well with the lemon's freshness. Vanilla and sugar provide a nice balance. This dried cranberry pound cake is an easy recipe and a great way to surprise everyone with a delicious treat.
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📖 Recipe
RECIPE CARD
Ingredients
- ½ cup dried cranberries
- 2 cups all-purpose flour
- ⅛ teaspoon salt
- ½ teaspoon baking soda
- ¾ stick butter, room temperature
- 1¼ cup sugar
- 2 eggs, size L
- 1 teaspoon vanilla extract
- ⅔ cup crème fraîche
- 1 tablespoon lemon juice
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Instructions
- Preheat the oven to
390 °F or 350 °F. - Soak the cranberries in hot water for 10 minutes.½ cup dried cranberries
- Butter your loaf tin (10 inch / 26 cm) and sprinkle with flour. Beat out the excess flour.
- Mix the flour, salt, and baking soda in a bowl.2 cups all-purpose flour, ⅛ teaspoon salt, ½ teaspoon baking soda
- In a second bowl, combine the butter and sugar and mix on high speed for about 3 minutes until the butter is fluffy.¾ stick butter, 1¼ cup sugar
- Add the eggs one by one, followed by the vanilla extract and crème fraîche. Finally, add the lemon juice. Mix.2 eggs, 1 teaspoon vanilla extract, ⅔ cup crème fraîche, 1 tablespoon lemon juice
- Then, add the dry ingredients. Mix until just incorporated.
- Fold the cranberries into the batter with a spatula and pour into the loaf tin.
- Bake in the oven for 60 to 70 minutes.
- Check with a skewer whether the cake is done.
Notes
- Use all ingredients at room temperature. This makes the cake extra airy.
- Every oven works differently. Always check whether your cake is done by inserting a skewer. The cake is ready and can be removed from the oven if it comes out dry. Otherwise, bake for an additional 5 minutes and repeat.
- The cake is easier to remove from the mold if you let it stand at room temperature for 5 minutes after baking. It will shrink slightly, and you can remove the mold more easily.
- Room temperature: Wrap tightly in plastic wrap for two days.
- Freezer: Wrap in two layers of plastic wrap and store in the freezer for up to 2 months.
Nutrition
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