Recipes

1. Preheat oven to 350°F. Grease and flour 8-inch square baking pan. Whisk together flour, baking powder and salt; set aside. Stir sour cream with clementine juice; set aside.
2. Using electric mixer, beat butter with sugar until light and fluffy. Beat in egg and vanilla until well incorporated.
3. With mixer on low, alternately add flour mixture in 3 parts and sour cream mixture in 2 parts, starting and ending with flour mixture. (Scrape down bowl as needed between additions.) Fold in cranberries.
4. Scrape into prepared pan; smooth top. Bake for about 45 minutes or until cake tester inserted into center comes out clean; let stand in pan on rack for 10 minutes. Remove cake from pan; let cool completely on rack. Dust top with icing sugar.

To turn this cake into a plated dessert, serve the cake with a simple fresh fruit compote – clementine segments tossed with some juice and honey to sweeten. Top with a dollop of whipping cream.

Tip: You can make this snacking cake ahead and keep in airtight container for up to 2 days.

Cranberry and orange are complementary flavors in this simple moist cake. Serve with afternoon coffee or tea. Also delicious for breakfast or brunch.