Categories: Cake, Dessert

Ingredients

• 1 1/2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 cup sour cream
• 2 large eggs
• 1/4 cup orange juice
• 1 teaspoon pure vanilla extract
• 1/2 cup unsalted butter , softened
• 3/4 cup sugar
• 1 tablespoon grated orange zest
• 1 cup dried sweetened cranberries

Directions

1. Preheat oven to 350°. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.

2. Combine the flour, baking powder, baking soda, salt, and cloves in a bowl.

3. Combine the sour cream, eggs, orange juice, and vanilla in a large glass measuring cup and lightly beat.

4. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary; stir in the orange zest.

5. With the mixer on med-low, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.

6. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.

7. After the last addition, mix for 30 seconds on medium speed; stir in the cranberries.

8. Transfer batter to prepared pan; bake for 35-40 minutes, until the cake is golden and a pick comes out clean.

9. Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up again to cool completely.

10. Cut into 9 squares and serve; store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for 3 days.

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