Cranberry Cake
Ingredients
The cake batter
-
½
cup
fresh cranberries, chopped and tossed with flour
-
2
cups
all-purpose flour
-
2
tablespoons
poppy seeds
-
1
teaspoon
kosher salt
-
¼
teaspoon
baking powder
-
1¼
cups
white granulated sugar
-
2
teaspoons
orange zest
-
1
cup
unsalted butter, at room temperature
-
1
teaspoon
vanilla extract
-
3
large
eggs, at room temperature
-
⅓
cup
milk
The glaze
-
½
cup
cranberries
-
¼
cup
water
-
2
tablespoons
granulated sugar
-
1
teaspoon
vanilla extract
-
a pinch
kosher salt
-
1
cup
powdered sugar
Instructions
- Preheat the oven to 325°F and grease a loaf pan.
- Combine chopped cranberries with flour and set aside.
- Mix together all-purpose flour, poppy seeds, salt, and baking powder in a bowl.
- In a stand mixer, combine sugar and orange zest, rubbing them together to release the zest's flavor.
- Add softened butter and vanilla to the sugar mixture and beat until fluffy.
- Incorporate eggs one at a time, mixing well after each addition.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour.
- Fold in the cranberries and pour the batter into the prepared loaf pan.
- Bake for 60 to 70 minutes until a skewer comes out clean.
- Cool the cake for 5 minutes in the pan, then transfer to a cooling rack.
- For the glaze, simmer cranberries, water, sugar, vanilla, and salt until softened.
- Strain the mixture to release juice and mix with powdered sugar to create a glaze.
- Pour the glaze over the cooled cake and serve.
Nutrition Facts (estimated)
Servings
8
Calories
559
Total fat
26g
Total carbohydrates
75g
Total protein
7g
Sodium
327mg
Cholesterol
132mg
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