Cranberry Cake
Ingredients
The cake
-
1
cup
rye flour
-
3
cups
unbleached all-purpose flour
-
2
tablespoons
aluminum-free baking powder
-
1
teaspoon
fine-grain sea salt
-
2
cups
buttermilk
-
2
teaspoons
vanilla extract
-
1
cup
unsalted butter
-
1 ¼
cups
granulated cane sugar
-
4
units
eggs
-
1 ½
cups
cranberries
The glaze
-
1 ½
cups
confectioners' sugar
-
3 to 4
tablespoons
buttermilk
-
½
unit
vanilla bean
Optional garnish
-
to taste
units
sparkling cranberries
Instructions
- Preheat the oven to 350°F (170°C) and prepare the cake pan.
- Sift together the flours, baking powder, and salt; set aside.
- In another bowl, mix the buttermilk and vanilla; set aside.
- Cream the butter until light, then gradually add the sugar and mix well.
- Add eggs one at a time, mixing until uniform.
- Alternate adding the dry ingredients and buttermilk mixture, mixing just to combine.
- Toss cranberries in a bit of flour and fold them into the batter.
- Pour the batter into the prepared pan and bake until a tester comes out clean.
- Cool the cake before icing.
- For the glaze, whisk together the glaze ingredients until smooth and drizzle over the cake.
Nutrition Facts (estimated)
Servings
12
Calories
467
Total fat
18g
Total carbohydrates
70g
Total protein
8g
Sodium
439mg
Cholesterol
97mg
You might also like