"If anyone still needs convincing that cake is better than pie, this is the one that might flip the jury. With the tang of buttermilk and a suggestion of fresh orange in the batter, a claret-red cranberry jam so good you'll want it on toast, and a white chocolate frosting that is unusual in its technique, it is a cake that's equal parts impressive and achievable."
"cranberry jam so good you'll want it on toast, and a white chocolate frosting that is unusual in its technique, it is a cake that's equal parts impressive and achievable. The sugared cranberries taste like top-of-the-line sour candy-they're a topping, but the recipe is worth making for these little jewels alone. Use a good white chocolate for the smoothest, silkiest frosting. Bars of eating-quality chocolate will outperform chips and chunks. And ensure your cream cheese and butter are very soft so there are no lumps."
The cake balances tangy buttermilk and a hint of fresh orange in the batter, complemented by a claret-red cranberry jam that doubles as a toast-worthy spread. The white chocolate frosting uses an uncommon technique that produces a smooth, silky finish when high-quality white chocolate is used. Sugared cranberries provide a bright, candy-like sour contrast and serve as a decorative topping or standalone treat. Use bars of eating-quality white chocolate instead of chips for best texture. Ensure cream cheese and butter are very soft before frosting to avoid lumps and ensure a velvety consistency.
Read at Bon Appetit
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