This holidays dessert comes from Chris Corby, executive chef at Wildwood restaurant in Geneva.
Prep Time: 20 mins
Total Time: 1 1/2 hrs
Pre-heat oven to 350 degrees.
Place 4 tablespoons of butter in a 9 inch cake pan. (The pan should
have at least a 2 1/2 inch rim.) Place the pan in heated oven for 4
to 5 minutes until the butter is fully melted. Stir in the brown
sugar, cinnamon and orange zest (optional). Spread the sugar
mixture evenly across the bottom of the cake pan. Spread out the
cranberries in an even layer over the butter and sugar mix.
To make the cake, begin by using a wooden spoon to cream together
the butter, sugar and egg yolk for about 30 seconds. Switching over
to a whisk, stir in the eggs one at a time. Continue to whisk
another minute until the sugar crystals dissolve. Whisk in the
vanilla extract, salt and sour cream.
Sift the flour, baking soda and baking powder into the bowl with
the wet ingredients. Whisk everything together until the batter is
smooth and lump-free.
Pour the batter over the cranberries and bake for 50 to 65 minutes.
When done, the center of the cake should be dry to the touch and
spring back when lightly poked.
Remove the cake from the oven and set on a rack for 5 to 10 minutes
(no longer as the bottom begins to set as it cools).
Run a knife around the edge of the pan. Invert cake onto a serving
plate and remove pan. Let it rest an additional 15 minutes before
Best served warm.
Chris Corby is the executive chef at Wildwood
in Geneva. Click
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