Cranberry Loaf Cake

This cranberry loaf cake is the softest one we've ever had and by far our favourite way to use cranberries. It's the perfect balance of sweet and tart and the cranberries will burst and release all of their juices while baking making each bite exciting. The sugar topping adds a subtle crunch and the sour cream keeps this cake moist for days. Use fresh or frozen cranberries in this cake and there's no need to thaw out the frozen ones - add them in straight from the freezer.

cooking spray
2 cups all-purpose flour, unbleached
1 tsp. sea salt
1 tsp. baking powder
½ cup (1 stick) butter, softened
1 cup + 1 Tbsp. granulated sugar, divided
1 large egg
½ tsp. pure almond extract
½ cup sour cream
2 cups fresh or frozen cranberries

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly coat a 9x5” loaf pan with cooking spray.

In a large bowl, whisk together flour, salt and baking powder.

In a separate large bowl using a hand mixer, beat butter and 1 cup sugar together until creamy. Add egg and almond extract and beat to incorporate. Add dry ingredients and beat until just a few dry streaks remain. Add sour cream and beat to combine. Fold in cranberries.

Spoon batter into prepared loaf pan, smooth top and sprinkle with remaining Tbsp. sugar.

Bake until golden and a toothpick inserted in the middle comes out clean, 60-70 minutes. Let cool 20 minutes, then invert onto a cooling rack to cool completely.

Makes 9-10 servings.