My Mind Patch: Cranberry Sour Cream Butter Cake

A soft, moist and velvety texture butter cake with the addition of sour cream. The crust remained soft even after 45 minutes of baking. If you are looking for a less-butter butter cake, you may want to try this recipe which gave the cake a milk-rich flavour 🍼🍊🧈😋

Ingredients

All ingredients in room temperature

Using 57~59g Omega 3&6 eggs

{A}

85g unsalted butter

30g caster sugar

45g raw sugar/caster sugar

1g low-sodium salt

{B}

70g sour cream

{C}

3 eggs

{D}

90g top/cake flour

30g plain flour

8g milk powder

3g baking powder

1g baking soda

{E}

10g golden syrup/honey

6g orange zest

{F}

25g dried cranberries

Direction

1. Line a paper/metal pan (199x73x65 mm) with parchment paper, or coat with butter. Set aside.

2. Soak dried cranberries in hot water for about 1 minute, and drain away the water. Cut into smaller chunks. Set them aside.

3. Combine Ingredients{E} , in a small glass. Set aside.

4. Combine Ingredient {D} in a small bowl. Set it aside.

5. Whisk Ingredient{C} till foamy. Set it aside.

6. Cream softened butter under Ingredinet{A} till light. Add in the two sugars, continue to cream for about 2 minutes at low speed. Add sour cream and continue to cream for about 3 minutes, or till it has become light and fluffy.

7. Slowly add in the beaten egg from Step 5. Continue to add the beaten egg when the previous batch has been well combined with buttercream.

8. Pour Ingredient {E} into the batter, and mix well.

9. Fold in the flour mixture {D} into the batter using a whisk followed by a spatula.

10. Finally, fold in Ingredient {F} to the batter and mix till evenly distributed.

11. Pour the batter into the prepared cake pan from Step 1.

Rap the pan to get rid of trapped air bubbles and to level the batter.

12. Preheat the oven to 160℃ for about 10 minutes. Bake in a preheated oven at middle rack, at 160℃ for about 40~45 minutes, or till an inserted cake tester draws out clean.