Cranberry Sour Cream Pound Cake
A beautiful addition to every Christmas table, this delicious dessert features tart cranberries and a sour cream glaze over a rich pound cake.
Servings 4
Ingredients:
- 2 cups flour
- 1/8 tsp salt
- 3/4 cup Prairie Farms sour cream
- 1/2 tsp baking soda
- 6 Tbsp Prairie Farms butter softened
- 1 1/4 cup sugar
- 1 tsp vanilla
- 2 large eggs
- 1 Tbsp lemon juice
- 1/2 cup fresh or frozen cranberries
Glaze
- 1/2 cup powdered sugar
- 2 Tbsp Prairie Farms egg nog
Directions:
- Preheat oven to 350 degrees. Grease a 9 inch loaf pan.
- In a mixing bowl, whisk together flour, salt, and baking soda. Set aside.
- In a separate bowl, beat butter and sugar until fluffy.
- Add in eggs, vanilla and sour cream. Beat until combined.
- Add lemon juice then beat about 30 seconds.
- Add dry ingredients to wet ingredients. Blend well.
- Fold in cranberries.
- Pour into pan and bake for 60-70 minutes.
- In a small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle.
- Drizzle over cooled coffee cake. Garnish with additional cranberries and powdered sugar.
Nutrition Facts
Calories: 813kcalCarbohydrates: 129gProtein: 11gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 165mgSodium: 436mgPotassium: 197mgFiber: 2gSugar: 80gVitamin A: 951IUVitamin C: 4mgCalcium: 88mgIron: 4mg
