Cranberry & Poppy Seed Cake

Name: Cranberry & Poppy Seed Cake
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Unsalted butter (or margarine); 100 grams Sour cream; 80 grams Granulated sugar; 130 grams Cake flour; 1 Egg; 1/2 lemon Grated lemon peel; 2 tbsp Poppy seeds; 1/2 tsp Baking powder; 180 grams ●Cranberries (fresh or frozen); 2 tsp ●Cake flour; 18 grams ●Granulated sugar; 2 tsp Lemon juice for icing; 40 grams Powdered sugar for icing

cookpad.japan @cookpad_jp

I remembered a cake from a magazine from many years ago. I added cranberries and made a butter cake that suited my taste.
It tasted more like a western cake recipe than a Japanese one.

-The base is a regular butter cake.
-If the cranberries are large, chop them up. They will fall apart when slicing the cake, so be careful. Recipe by Mrshimobukure

I remembered a cake from a magazine from many years ago. I added cranberries and made a butter cake that suited my taste.
It tasted more like a western cake recipe than a Japanese one.

-The base is a regular butter cake.
-If the cranberries are large, chop them up. They will fall apart when slicing the cake, so be careful. Recipe by Mrshimobukure

cookpad.japan @cookpad_jp

I remembered a cake from a magazine from many years ago. I added cranberries and made a butter cake that suited my taste.
It tasted more like a western cake recipe than a Japanese one.

-The base is a regular butter cake.
-If the cranberries are large, chop them up. They will fall apart when slicing the cake, so be careful. Recipe by Mrshimobukure

I remembered a cake from a magazine from many years ago. I added cranberries and made a butter cake that suited my taste.
It tasted more like a western cake recipe than a Japanese one.

-The base is a regular butter cake.
-If the cranberries are large, chop them up. They will fall apart when slicing the cake, so be careful. Recipe by Mrshimobukure

Saved

Ingredients

6 servings

100 gramsUnsalted butter (or margarine)
100 gramsSour cream
80 gramsGranulated sugar
130 gramsCake flour
1Egg
1/2lemon Grated lemon peel
2 tbspPoppy seeds
1/2 tspBaking powder
180 grams●Cranberries (fresh or frozen)
2 tsp●Cake flour
18 grams●Granulated sugar
2 tspLemon juice for icing
40 gramsPowdered sugar for icing

Saved

Steps

1

1) Grease the cake pan with butter and line with parchment paper. 2) Sift the powdered ingredients. 3) Bring the egg and cranberry to room temperature.
2

Microwave the butter and sour cream for 30-40 seconds. Use a whisk to mix. Preheat the oven.
3

Add the granulated sugar and mix together.
4

Add the beaten egg in 5 batches and stir it in.
5

Add 1/3 of the powdered ingredients and mix.
6

Divide the remaining powdered ingredients into 2 batches and add to the batter. Mix in roughly with a rubber spatula.
7

Add the grated lemon peel and mix it in.
8

Mix in the poppy seeds and then pour into the cake pan.
9

Combine the ● filling ingredients.
10

Lightly pour the filling into the center of the batter.
11

Bake for 50 minutes at 180°C (after 40 minutes, cover with aluminum foil).
12

Once cooled, combine the icing ingredients.
13

Use a piping bag with a fine tip or a spoon to drizzle the icing over the cake.