I think of cranberries as the sour cherries of winter. The arpeggio of contrasting elements in this cake provides compelling flavor and texture. The sweet, tender butter cake and the tangy, tart crunch of the cranberries, mellowed by the raspberry preserves, are drawn into harmony by the billowy, creamy raspberry meringue. For a marvelous springtime version, make the rhubarb topping and strawberry meringue given in the Variation. Or, for a richer, more luxurious topping, make the strawberry whipped cream; if serving with the cran-raspberry cake, make a raspberry whipped cream by replacing the strawberry preserves in that recipe with seedless raspberry preserves.
|lemon zest, finely grated||.|
|lemon juice, freshly squeezed||.|
|fine sea salt||.||.|
|fresh or frozen cranberries (if frozen, unthawed)|
|pure vanilla extract||.||.|
|bleached all-purpose flour|
|fine sea salt||.|
|unsalted butter (65° to 75°F/19° to 23°C)|
|seedless raspberry preserves|
One 9½ inch tarte tatin pan or 9 by 2 inch round cake pan, encircled with a cake strip | A baking stone or baking sheet
Forty-five minutes or longer before baking, set an oven rack in the lower third of the oven and place the baking stone or baking sheet on it.
In a small saucepan, over medium-low heat, melt the butter. Use about
Into the remaining butter, stir the sugar, lemon zest, lemon juice, and salt. Bring the mixture to a boil, stirring constantly with a light-colored silicone spatula. Stop stirring, but leave the spatula in place to judge the color, and simmer for about 3 minutes, or until bubbling thickly and light amber in color. (An instant-read thermometer should read 330° to 335°F/166° to 168°C.) Pour the mixture into the prepared pan, tilting to coat evenly. Strew the cranberries on top in an even layer.
In a medium bowl, whisk the whole egg and egg yolk,
In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a silicone spatula, scrape the batter on top of the cranberries. Smooth the surface evenly with a small offset spatula. It will fill the pan about three-quarters full.
Set the pan on the hot stone.
After the first 30 minutes of baking, tent the top loosely with a dome of aluminum foil to keep the top from overbrowning.
Set the pan on a wire rack. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake at once onto a serving plate. Leave the pan in place for 1 to 2 minutes before lifting it off. If any cranberries have stuck to the pan, use a small metal spatula to place them back on the cake. Apply the glaze while the cake is still hot.
Heat the raspberry preserves in a small microwavable bowl, stirring with a whisk every 15 seconds (or in a small saucepan over medium-low heat, stirring with a whisk), until the preserves are smooth and fluid. Brush the preserves evenly onto the cranberries.
Airtight: room temperature, 2 days; refrigerated, 5 days; frozen, 2 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.