Monday, December 20, 2010
TCS: Cranberry Cake
This month's recipe over at the Cake Slice Bakers was particularly festive and timely considering the holiday season. All those juicy red cranberries that just make everything look so pretty. That said, I was grumbling a bit when it was picked as I hadn't really wanted to make it (not that I remember what I voted for anyway now). I know this may strike horror into the hearts of cooking purists, but I've always been a whole berry cranberry straight out of the can kind of gal. So cooking with fresh cranberries struck horror into MY heart.
There is something to be said for stepping outside of our comfort zone. The cake was a lot better than I had been willing to give it credit for when I knew it was the month's pick. Yes, there are some tart bites that you get when eating the cake but it's wonderfully blended with the sweetness of the cake. And the cake is beautifully moist. It went over very well at a staff holiday part I had gone to so thanks to my coworkers, I don't have to eat a great deal of this by myself (although I had been prepared to make the sacrifice).
Just a word of warning when it comes to making this...the batter as others have reported is a very thick one. And extra cooking time may be warranted depending on your oven - I cooked mine for another 20 minutes over what the recipe called for.
Adding this to my list of cake keeper cake's for sure.
December’s Cake: Cranberry Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
For the Streusel
1 cup sliced almonds
2 tbsp unsalted butter, melted
2 tbsp light brown sugar
For the Cake
2 cups all-purpose flour
1 tsp baking powder
¼ tsp salt
2 cups granulated sugar
¾ cup (1½ sticks) butter, melted and cooled
1 tsp vanilla extract
1 bag (12 ounces) fresh cranberries
Method – Streusel
Heat the oven to 300F. Grease a 10inch round springform pan.
Combine the butter, almonds and brown sugar in a medium bowl. Work the mixture between your fingers to form large crumbs. Refrigerate until ready to use.
Method – Cake
Whisk together the flour, baking powder and salt in a medium bowl. Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on medium high speed until the mixture is lightened and increased in volume, about 5 minutes.
With the mixer on low speed, add the butter in a slow stream. Turn the mixer to medium speed and beat for another 2 minutes. Stir in the vanilla.
Gently but thoroughly fold in the flour mixture, half a cup at a time. Then stir in the cranberries.
Scrape the butter into the prepared pan, smoothing the top with a spatula. Sprinkle the streusel over the batter. Bake the cake until it is golden and a toothpick inserted in the centre comes out clean, about 1 hour to 1hour 10minutes.
Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom onto the wire rack. Cool completely before cutting into wedges and serving.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.