Sunday, December 19, 2010

The Cake Slice ~ December ~ Cranberry Cake

Weiii? room temperature cranberries did not 'run' in the cake batter! Something wrong with my cranberries? LOL!
Below: as one can see, the cranberries landed on one side of the pan when I 'rescued' the batter from a leaking vessel!  My round spring form pan leaked and I waited for a couple of minutes (at least until the leak was almost the amount of a medium cupcake) and made a wild dash to take it out of the oven and poured the contents into a large enough tray pan.  That's why my cranberry cake is a half and half! - more berries on one side and the topping subsided!

But it tastes Fabulous! especially with vanilla ice cream!
BELOW: 2nd round of baking the same recipe


December’s Cake: Cranberry Cake

(Recipe from Cake Keeper Cakes by Lauren Chattman)

Makes one 10 inch round cake
For the Streusel
1 cup sliced almonds (I had almond sticks, chopped!)
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
3 eggs
2 cups granulated sugar (I used 1 cup brown 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.

11 comments:

  1. Hi Emily,
    By looking at your pics, it looks like you batter turned out thinner than the rest of the pics I've seen. The batter should of turned out pretty thick. I'm wondering if you accidentally didn't add the whole two cups of flour it called for?
    Your cake looks like it turned out well just as good as the rest of the bakers! Pairing it up with icecream was a great idea! Now why didn't I think of that?

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  2. Hi Anabel!

    No wonder I was the only one complaining of a leak!

    If I can find cranberries this weekend, I will make it again and check if I got the flour measurement right!

    Oh! ice cream works every time!

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  3. Well it looks like your rectangular version turned out perfectly!

    I had a leak too but I managed to just observe it for a while and it stopped after about half a cup of batter leaked out. I think my natter seemed thicker than yours to start with.

    Well done for rescuing and making a lovely cake.

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  4. Aargh I hate when that happens! You can't tell from the finished product that anything went wrong though! Hmmm is this just an excuse to make this one again?

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  5. Hi Louise,

    Did you cut back on the sugar? I did and maybe gone aboard with the melted butter too.

    gonna bake it again, soon!

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  6. Hi Miri,

    Got a bag of fresh cranberries this morning on the way to work. gonna bake one in my newly acquired 6inch Wilton springform pan!! and the rest of the cake batter in muffin cups! no cutting needed!

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  7. It makes a lovely single layer in the wider pan, doesn't it? Yum with ice cream!

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  8. I am glad your cake worked out in the end. Your batter does looks a lot thinner than most of the others I have seen but it doesn't seemed to have affected the end result, a very yummy cake.

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  9. Nice Save!!!

    I have to say that we loved this cake - a revelation!

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  10. Bet it was yummy with the ice cream! I just now was able to post mine due to some kitchen issues.

    Merry Christmas!

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  11. Your batter does look really liquidy, but the final product looks great to me. Glad you had better luck the second time around.

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