Ingredients
-
2
-
1/2
-
1/2
-
2
-
1/4
-
1/2
-
1
-
1
-
1/2
-
2
-
-
-
-
-
Directions
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., Every fall I stock up on cranberries, freeze them, and use them throughout the year. I was looking for new recipes and came across this one. It was so delicious, and since there’s fruit in it, we ate it for breakfast. In order to bring out the flavor of the cranberries, used a teaspoon of orange extract and a tablespoon of orange zest. I also lightened the cake up by replacing the butter with half a cup of oil. Will definitely make again!!
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Steps
|
1
Done
|
Coarsely Chop Cranberries. |
|
2
Done
|
Combine Cranberries With Brown Sugar, Almonds, Cinnamon and Nutmeg; Set to the Side. |
|
3
Done
|
Cream Butter and Sugar. |
|
4
Done
|
Add Vanilla, Sour Cream, and Eggs; Mix Thoroughly. |
|
5
Done
|
Sift Together Flour, Baking Soda, Baking Powder, and Salt. |
|
6
Done
|
Stir Into Egg Mixture Just Until Moistened. |
|
7
Done
|
Pour 1/2 of Batter Into Greased Bundt Pan or 8" Round Cake Pan. |
|
8
Done
|
Spread 1/2 of Cranberry Mixture Over the Top. |
|
9
Done
|
Repeat With Remaining Batter and Cranberries. |
|
10
Done
|
Bake 50-60 Min at 350. |
