Holiday Baking with Franchesca Livraghi of Break Thru Kitchen! Franchesca created 12 holiday-inspired recipes using the 8-Piece Ceramic Bakeware Set. She prepped this recipe within her cake pan and the final product slid out perfectly.
Discover more of her tasty recipes on her blog or follow her on Instagram to easily follow along on her baking journey!
Why use the Larder & Vine Bakeware Set?
When you decide to bake with our ceramic muffin tins, they come equipped with 6 other pieces of ceramic bakeware that not only match, but they easily stack into one piece for easy, compact storage:
- 2 baking sheets
- 1 round pan
- 1 square pan
- 1 loaf pan
- 1 deep roasting pan
Healthy baking is at the top of our priority list here at Larder & Vine, so you can have peace of mind when baking your delicious recipes knowing this Bakeware Set is free of all heavy metals, PFAS, PFOA, & PTFE.
Recipe Summary
15 min
45 min
6
Dessert
Topping Ingredients
- ½ cup brown sugar
- 3 tablespoons butter, melted
⅛ teaspoon cinnamon
1 cup cranberries
Cake Ingredients
- 1¼ cup flour
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- ½ cup butter, softened
½ cup sugar
1 egg
⅓ cup sour cream
½ tablespoon lemon zest
2 tablespoons lemon juice
Directions:
1. Prep the Pan & Melt Butter
Preheat your oven to 350°F (175°C). In a small bowl, mix together melted butter, brown sugar, and cinnamon until well combined. Spread this mixture evenly on the bottom of the prepared cake pan. Scatter the cranberries evenly over the brown sugar mixture in the pan.
2. Whisk the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Make the Sugar–Butter Base
In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add the egg to the butter mixture and beat until well combined. Mix in sour cream, lemon zest, and lemon juice until the batter is smooth.
4. Combine Batter and Layer Over Fruit
Add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix. Pour the batter over the cranberries in the cake pan, spreading it evenly.
5. Bake and Cool the Cake
Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool in the pan for 20 minutes.
6. Invert & Serve
Invert the cake onto a serving plate, carefully lifting the pan away. The cranberry topping should now be on top. Allow the cake to cool completely before serving. Enjoy!
Recipe Notes:
Be sure to use butter, egg, and sour cream at room temperature, as this helps create a smoother batter with better incorporation of ingredients. When the cake is finished baking, invert it onto a serving plate within the recommended 20-minute cooling window, since waiting too long may cause the cranberry topping to stick to the pan.
