Cranberry Tea Cake Recipe π°
Overview:
This delightful Cranberry Tea Cake recipe, originating from the “Moosewood Sundays” cookbook, is a true crowd-pleaser, perfectly balancing the line between a comforting coffeecake and a delectable dessert. Bursting with the tartness of cranberries and infused with warm spices, this cake is a heavenly treat for any occasion. Whether you serve it for breakfast, brunch, tea time, or even as a festive holiday dessert, its moist texture and vibrant flavors are sure to impress. Plus, it’s incredibly versatile and can be enjoyed with or without almonds, making it accessible to all taste preferences. With a hint of orange zest, it gains a zesty kick, elevating its flavor profile to new heights. Let’s dive into the recipe!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Cranberries |
| 1/2 cup | Brown sugar |
| 1/2 cup | Almonds (optional) |
| 2 | Eggs |
| 1/4 cup | Butter |
| 1/2 cup | Sugar |
| 1 | Vanilla extract |
| 1 cup | Sour cream |
| 2 cups | Unbleached flour |
| 2 tsp | Baking powder |
| 1 tsp | Baking soda |
| 1 tsp | Cinnamon |
| 1/2 tsp | Nutmeg |
| 1 pinch | Salt |
Instructions:
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Prepare Cranberries: Start by coarsely chopping the cranberries.
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Mix Cranberry Mixture: In a bowl, combine the chopped cranberries with brown sugar, almonds (if using), cinnamon, and nutmeg. Set this mixture aside.
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Prepare Batter: In another bowl, cream together the butter and sugar until light and fluffy.
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Add Wet Ingredients: To the creamed butter and sugar, add the vanilla extract, eggs, and sour cream. Mix thoroughly until well combined.
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Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
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Incorporate Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, stirring until just moistened. Be careful not to overmix.
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Layer Batter and Cranberries: Grease a Bundt pan or an 8-inch round cake pan. Pour half of the batter into the prepared pan, spreading it evenly.
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Add Cranberry Mixture: Spread half of the cranberry mixture over the batter in the pan.
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Repeat Layers: Repeat the layers by adding the remaining batter on top of the cranberry mixture, followed by the remaining cranberry mixture.
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Bake: Preheat your oven to 350Β°F (175Β°C). Bake the cake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.
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Dust with Powdered Sugar: Before serving, dust the cooled cake with powdered sugar for a delightful finishing touch.
Serving Suggestions:
This Cranberry Tea Cake is best enjoyed slightly warm or at room temperature. Serve it as a delightful breakfast treat alongside a cup of hot coffee or tea. Alternatively, it makes a stunning addition to any brunch spread, paired with fresh fruit and yogurt. For dessert, serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. You can also wrap it up beautifully and give it as a homemade gift during the holiday season, spreading joy with every slice.
Nutritional Information (per serving):
- Calories: 510.1
- Fat: 23.7g
- Saturated Fat: 11.8g
- Cholesterol: 96mg
- Sodium: 372.4mg
- Carbohydrates: 68.8g
- Fiber: 3.3g
- Sugar: 39.9g
- Protein: 7.8g
Recipe Notes:
- Feel free to customize this recipe to suit your preferences. You can omit the almonds for a nut-free version or add a tablespoon of freshly grated orange zest for an extra burst of flavor.
- Ensure not to overmix the batter, as this can result in a dense cake. Mix until just combined for a tender crumb.
- This cake can be stored in an airtight container at room temperature for up to three days, or you can freeze it for longer storage. Simply thaw it at room temperature before serving.
- Experiment with different types of nuts or dried fruits for variations on this classic recipe. Pecans, walnuts, or dried cherries would all make delightful additions.
