Servings
3 mini loaves
Prep Time
20 min
1 hour
Recipe by
Tara Teaspoon
Ingredients
Cake
| 2 cups | all-purpose flour |
| ¾ tsp | salt |
| 1 tsp | baking powder |
| ⅓ cup | sour cream |
| 2 tbsp | milk |
| 1 tsp | vanilla extract |
| 1 tsp | almond extract |
| ¾ cups | unsalted Plugrà butter, softened |
| 1¼ cups | granulated sugar |
| 4 large | eggs, room temperature |
| 1 cup | fresh or frozen cranberries, coarsely chopped |
Glaze
| 1½ cups | confectioners’ sugar |
| 6 tsp | milk |
Steps
| 1 |
Heat
oven to 350ºF. Butter and line 3 mini loaf pans with parchment.
|
| 2 |
Whisk
together the flour, salt, and baking powder in a bowl and set aside. Combine sour cream, milk, and extracts in a bowl and set aside.
|
| 3 |
In a stand mixer fitted with the paddle attachment, beat butter until smooth and creamy. Add sugar and beat until pale and fluffy, 3 to 4 minutes. Scrape down the sides and bottom of the bowl. With mixer running add eggs, one at a time, letting each incorporate into the batter.
|
| 4 |
Alternately mix in the flour and sour cream mixtures in 3 additions, starting and ending with flour. Scrape the sides and bottom of the bowl as needed. Beat the batter for 20 to 30 seconds after the last addition of flour.
|
| 5 |
Fold the cranberries into the batter by hand. Divide the batter evenly into the prepared loaf pans and place the pans on a baking sheet spaced evenly apart.
|
| 6 |
Bake
until a toothpick inserted into the center comes out clean, about 40 minutes.
|
| 7 |
Let cakes cool in the pans a few minutes before turning onto a wire rack to cool.
|
| 8 |
When cakes are cooled, make the icing. Mix together the confectioners’ sugar and milk until smooth. Icing will be thick.
|
| 9 |
Spoon icing onto each cake, gently spreading it over the top. Let the icing set about 30 minutes before topping with garnish. Use a drop of water to soften icing if needed to attach the garnish.
|
| 10 |
Serve, or pack in cellophane bags for gifting. Cakes will keep, airtight, at room temperature, for up to 2 days.
|
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