Cranberry-Sour Cream Pound Cake

Name: Cranberry-Sour Cream Pound Cake
Ingredients: 5 , large eggs, room temperature; 2 teaspoons, vanilla extract; 1 3/4 cups (8 3/4 ounces/248 grams), all-purpose flour; , Salt; 1/2 teaspoon, baking powder; 1/3 cup, sour cream; 2 tablespoons, milk; 14 tablespoons, unsalted butter, softened but still cool; 1 1/4 cups (8 3/4 ounces/248 grams), granulated sugar; 4 ounces (113 grams/1 cup) fresh or frozen, cranberries, chopped coarse; 1 tablespoon, confectioners' sugar

Desserts or Baked Goods
Fruit
Cakes

By Rebeccah Marsters ･ Appears in Cook's Country October/November 2015

Traditional pound cake is all about balance, so what happens when you throw two untraditional ingredients into the mix?

A cookbook recipe exclusively for All-Access members from The Perfect Cake

SERVES 8

TIME 2¾ hours, plus 2 hours cooling

A cookbook recipe exclusively for All-Access members from The Perfect Cake

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