Fresh Cranberry Tea Cake Recipes
CRANBERRY TEA CAKE
This was originally from the "Moosewood Sundays" cookbook and was an instant hit around here...part coffeecake, part dessert - yummy! I've never had almonds in the house, but can vouch that it's great even without them. I've added in a bit of orange rind to the cranberry mix before too, to give it a nice zing. I have always used a Bundt pan...makes for a very pretty presentation for breakfast, brunch, tea, dessert, or gifts, especially around the winter holidays.
Provided by winkki
Categories Quick Breads
Time 1h15m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Coarsely chop cranberries.
- Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
- Cream butter and sugar.
- Add vanilla, sour cream, and eggs; mix thoroughly.
- Sift together flour, baking soda, baking powder, and salt.
- Stir into egg mixture just until moistened.
- Pour 1/2 of batter into greased Bundt pan or 8" round cake pan.
- Spread 1/2 of cranberry mixture over the top.
- Repeat with remaining batter and cranberries.
- Bake 50-60 min at 350.
- Remove from pan and cool on rack.
- Dust with powdered sugar.
Nutrition Facts : Calories 510.1, Fat 23.7, SaturatedFat 11.8, Cholesterol 96, Sodium 372.4, Carbohydrate 68.8, Fiber 3.3, Sugar 39.9, Protein 7.8
FRESH CRANBERRY TEA CAKE
Fresh Cranberry Tea Cake is holiday-ready! This cranberry cake is perfect for breakfast, afternoon tea or coffee, or as a rustic dessert.The buttermilk batter makes for a cranberry cake that stays moist, each slice boasting a bite of tart, fresh cranberry. This makes 2 10-inch loaves.
Provided by Liren Baker
Time 40m
Number Of Ingredients 9
Steps:
- Place racks in the center of the oven, and preheat oven to 350°F. Prepare 2 loaf pans (1.5lb loaf pans measuring 10″x5″x3″) by lightly coating with baking spray (or butter), and lining with parchment paper.
- In a medium bowl, whisk together flour, baking soda and salt, and set aside.
- In the bowl of an electric mixer, cream butter and sugar together. Add vanilla and egg, mix well.
- Add the buttermilk and flour mixture in batches, alternating. Stir in the cranberries.
- Divide the batter into two loaf pans. Bake for about 30 minutes, or until golden. Depending on your oven and the size of your loaf pans, this may need more time; check the cakes at the 30 minute mark, and continue baking, if necessary, until a toothpick inserted in the center comes out clean and the cake is springy to the touch.
Nutrition Facts : Calories 199 kcal, Carbohydrate 33 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 162 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
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