Cranberry Cake

Preheat oven to 350°F. Spray three 8 inch cake pans with baking nonstick spray. Line the bottom with 8 inch parchment circles. Spray again.
In a mixing bowl, sift the cake flour. Mix in salt, baking powder, and baking soda. Wash and dry cranberries. Mix cranberries with 1 tablespoon flour. Set aside.

3 ⅓ cup Cake flour,1 teaspoon Salt,2 teaspoon Baking powder,¾ teaspoon Baking soda,3 cups Wisconsin cranberries,1 tablespoon Cake flour
Using a mixer, beat butter and sugar on high for 3 minutes. Scrape the bowl. Add in sour cream, vanilla, eggs, and egg white. Beat on high for 2 minutes.

1 ¼ cups Unsalted butter,1 ¾ cup White granulated sugar,3 Large eggs,1 Egg white,1 tablespoon Pure vanilla extract,¼ cup Sour cream
Add ⅓rd of the dry ingredients and half of the buttermilk. Mix until it starts to combined. Add another ⅓rd of the dry ingredients and the rest of buttermilk. Finish with the rest of the dry ingredients.

1 cup Buttermilk
Take the bowl off the mixer. Scrape the bowl. Fold in the cranberries into the batter. Separate the batter evenly into the three cake pans.
Bake the cake for 26-30 minutes. Bake until a toothpick inserted comes out clean. Let the cakes sit for 10 minutes before transferring to a cooling rack. Cool cakes completely.

Set the butter on the counter for 30 minutes to get slightly cold. Sift the powdered sugar. In a microwave safe bowl, melt the white chocolate in 20 second intervals until melted . Set aside to cool.

½ cup Unsalted butter,1 ¼ cup Powdered sugar,2 oz White chocolate
Using a mixer, beat the butter on high for 3 minutes. Scrape the bowl. Very slowly add the powdered sugar. Beat well until you add more powdered sugar.
Mix in white chocolate, salt, vanilla, and heavy cream. Beat on low until combined. Switch to high and beat until fluffy.

½ teaspoon Salt,1 teaspoon Pure vanilla extract,⅛ cup Heavy cream

In a saucepan over medium-low heat, mix cranberries and sugar. Once the cranberries start to release juices, cook for 4 minutes stirring constantly.

3 cups Wisconsin cranberries,⅓ cup White granulated sugar
Pour cranberries into a blender. Blend until it is pureed in texture. Mix with 3 tablespoon of water. Pour sauce over a mesh strainer. Mix until it is strained. If it is too thick to strain, add another 1 tablespoon of water.

3 tablespoon Water
Cool sauce completely.

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