If you look over to the top left corner, you will see something new (actually it’s been there about a week). It is a post that I will be featuring. Currently, it’s of a cookie recipe that is one of my favorites, but not one that I’m making this year (Occasionally. I will be changing my featured post, so keep a watch for changes in that space). This year, I’m making another of my favorite recipes, this one is for Cranberry Cake. It’s an old fashioned butter cake, very rich, but the cranberries offset the richness with just the perfect tartness. As you know, I’ve been feeling pretty low, but baking, and cooking in general, tend to make me feel better. If you try this recipe, please let me know what you think. This recipe is originally from The Kitchn, but I made a few modifications. Enjoy.
Makes one 10-inch springform cake. Alternately: Four 4-cup loaves or 24 to 30 cupcakes.
All ingredients should be at room temperature before you begin.
3 large eggs
2 cups sugar
3/4 cup unsalted butter, cubed and softened at room temperature for 1 hour
1 teaspoon vanilla
1 teaspoon almond extract, optional
2 cups all-purpose flour
1 teaspoon salt
2 1/2 cups cranberries (12-ounce bag)
Optional pecan topping:
1/4 cup unsalted butter
1/4 cup dark brown sugar
1 cup pecans, unroasted
Preheat the oven to 375°F. Lightly grease a 10-inch springform pan (or a collection of smaller pans. This make 10 to 12 cups of batter.) I used two 6-inch springform pans.
Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes, using the whip attachment. If using hand beaters, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.
Beat in the butter, vanilla, and almond extract, if using. Beat for 2 minutes or until the butter is smoothly incorporated.
Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Spread gently into the prepared pan.
To prepare the optional pecan topping, heat the butter in a sauté pan over medium heat. Add the sugar and stir. Add the pecans and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated with the butter and sugar. Spread over the cake batter.
Bake 60 to 80 minutes for the springform. For smaller pans, start checking after 30 minutes, but expect small loaves to take at least 40 minutes. I have found that it usually always takes at least 60 minutes. Tent the cake with foil in the last 30 minutes of baking to keep the top from browning (this is especially important for the pecan topping).
Cool for 20 minutes then run a knife around the inside edge of the pan and remove the cake. Cool for an hour before serving.