Orange Cranberry Butter Cake
I ate 5 slices in less than 24 hours. Thi cake is literally giving me life right now.
Make it.
Let it distract you while you mix it up
Then eat it
All of it if you want
Let it comfort you in it’s pure goodness
We need this cake right now.
🙌🏻
Tip: I made this totally non dairy. I used Bowl & Basket vegan butter (@shoprite brand) and Toffuti sour cream (but I like wayfare brand better if you can find it)
I also used @kosher_taste frozen cranberries – they are just excellent. Nice size, perfect color and perfect combo of sweet and tart
Ingredients
1/2 cup Vegan Butter, room temp
Zest of one large orange
1 cup plus 1 Tbsp sugar
1 large egg, room temp
1 tsp. Pure vanilla extract
2 cups flour
2 tsp baking powder
1 tsp. Salt
1.5 cups @kosher-taste frozen cranberries mixed with 1/4 cup flour
1/2 heaping cup of vegan sour cream mixed with the juice of one small lemon
Instructions
In a bowl cream the butter, orange zest and sugar together
Then mix in the egg and vanilla and set aside.
In a separate bowl whisk together the flour, baking powder and salt.
In another bowl, mix together the sour cream and lemon juice
Now in one wet creamed sugar bowl, alternate the flour mixture and the sourcream mixture , and fold in with a spatula together till you have batter.
Continue until you finished mixing all the ingredients together.
Then add the cranberries into the batter and fold until fully incorporated
Place into a baking pan that has been lined and greased well.
The batter is dense, so Pat it down until it’s even.
Then bake on 350F for about 50-55 minutes till golden.
Remove from oven and then brush about 1/4 cup of maple syrup on top of the cake and then sprinkle raw sugar on top.
Let fake completely cool before serving.
Keep in fridge for up to 2 weeks