A nice lightly-spiced cake covered in cranberries.
Source: Adapted from Connie King (Cranberry Festival 2016)
I got this from a delightful collection of recipes at a cranberry festival, including all of the entrants from 2016's baking competition. I love cranberries and there are so many great recipes to try. Here's one of them. It's a straightforward spice cake topped with cranberries. I recommend adding an orange's worth of zest to elevate the flavor.
Ingredients
- 8 Tbsp unsalted butter, room temp
- 1/2 c brown sugar
- 2/3 c white sugar
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 allspice
- 2 c fresh cranberries
- 1 tsp vanilla extract
- 1 1/3 c flour
- 2 tsp baking powder
- 1 egg
- 1/4 tsp salt
- 2/3 c milk
- Orange zest if you want
Procedure
Oven @ 350 F. 9-inch cake round
- Melt 2 tbsp butter. Rub on the bottom and sides of the pan. Stir in brown sugar. Arrange cranberries in a single layer atop.
- Cream 6 Tbsp butter and white sugar until light and fluffy. Add egg and vanilla, add until combined.
- In a blender: 1/4 c crangerry, 1/8 c sugar. Pulse until chopped finely.
- In mixing bowl: whisk together the flour, baking powder, salt, spices, zest. Mix on low. Add dry ingredients to wet ingredients, alternating with the milk in 3 batches. Stir in the cranberries.
- Spoon the batter into the pan, smooth the top. Put the pan on a baking sheet. Bake 30-35 minutes until toothpick comes out clean. Cool 20 minutes, run a knife around the edge of the pan, then invert.