Baked to a perfect golden hue, cranberries give the Cranberry coffee cake, a bright pop of color. You can snack anytime on this cake and even have it for your morning breakfast. Turn it into a heavy dessert by serving it with whipped cream, fruits and nuts. This sweet indulgence is a must have during the holiday season. It also goes well with boozy cocktails, creamy coffee and frothy hot chocolate. Lay this cake on the table when you dole out tea or coffee and relish the moment. This recipe is so easy that even your kids can a try a hand on this.
Difficulty Level
Easy
Time required
20 minutes
Resources required
- All-purpose flour ( 4 cups)
- Cranberries (8-10 oz)
- Whole cranberry sauce (1 can)
- Sour cream (1 cup)
- Almond extract (1 teaspoon)
- Eggs ( 2-3)
- Baking powder (1 teaspoon)
- Baking soda (1 teaspoon)
- Vanilla (1 teaspoon)
- Butter (1 cup)
- White sugar (2 cups)
- Milk (2 cups)
- Salt ( as required)
Instructions
1. Make the puree of fresh cranberries with sugar in a blender. You can also use a can of cranberry sauce or puree for this.
2. Beat butter and sugar together until they turn light and fluffy. Next, add one egg at a time and continue beating. After the eggs mix in thoroughly, whip vanilla with the mixture and set the blend aside by reducing the speed to low.
3. In a bowl, sieve out the flour, salt and baking powder. You can now start adding the flour and baking powder fusion in the step 2 mixture.
4. After all the ingredients have combined well, mix in the almond extract.
5. Slowly pour in the flour mixture, only a little amount at a time until it blends thoroughly with the rest of the ingredients. Then add in the sour cream, a little quantity at a time.
6. Continue to add the flour mixture and sour cream little by little in alternate batches in the mixer.
7. Now take a baking dish or pan and grease it meticulously with butter. Spread out one-half of the batter evenly in the pan, make sure that the batter has spread out smooth inside. Next layer with cranberry sauce and then dollop the other half of the batter on the top.
8. Preheat the oven to 350 F. Bake till the cake turns golden brown. Check if it has been cooked properly by inserting a wooden stick into the cake, no cakey crumbs should be sticking to the stick when you remove it out.
Quick tips
1. You can beat butter and sugar together in a bowl, electric mixer or standing mixer. In a high speed mixer, the frothy blend will be done in about 4 minutes but it will require double the time to mix the two in a handheld processor.
2. If you are watching your calories, then try mixing in thickened yogurt instead of sour cream. To make the yogurt thick, strain it in a large sieve until all the water runs out. This will leave a bulky and creamy residue behind.