Searching for a cranberry cake recipe
Sometime within the last two years or so I ran across a recipe on another food blog for a cranberry cake, and now that I want to make it I can't find it anymore. I thought the recipe was from Smitten Kitchen or Orangette, but searching their recipe archives turns up nothing like the recipe in my recollection. As I recall it, the cake was cooked in a springform pan, the text of the post said it made a lot of cake, the cake was dense, and it might have included cornmeal, yogurt, or both. Any suggestions? Thanks in advance.
This recipe is really good. Someone here at CH introduced me and I've made it several times so far:
CRANBERRY SWIRL COFFEECAKE
1/2 cup unsalted butter, room temperature
1 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh cranberry sauce, (recommended) - to make the sauce, follow the directions on any package of fresh cranberries), OR one 8-ounce can of whole cranberry sauce
1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt. Lower the mixer speed, and add the flour mixture alternately with the sour cream or yogurt until just blended. Do not overmix! Stir in the almond extract and mix until just combined.
Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake about 55 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
Makes 1 - 9 or 10 inch tube pan (12 servings).
Note: Some people dust the cake with confectioner's sugar (one person made a lattice pattern); others make a glaze of confectioner's sugar, hot water (or milk), and a touch of almond extract; while others, like myself, prefer it unadorned.
Note: Can be stored overnight on counter, double wrapped in cling (plastic) wrap or wrapped in cling wrap, then in foil. Make sure it's airtight. If dusting with confectioner's sugar, dust just before serving.
Adapted from Allrecipes
Chowser, I had found this one too and was beginning to think my memory was really going, because I was pretty sure that this was not the cake I sought, but it was the closest on the SK blog, until mscoffee1 saved the day - she found the recipe I was looking for! But thank you for looking for me!
THIS IS THE ONE! I can't believe you found it, thank you so much. I wonder where I first encountered it, I know it wasn't on The Wednesday Chef site because I'm pretty sure I only found her blog a few months ago. In any event, this is most definitely the recipe I was looking for. Thank you thank you thank you!
A cold front moved through our area, allowing me to fire up the oven yesterday, so I finally made this cake (link at mscoffee1's post) with the extra bag of cranberries my grocer forced me to get with their BOGO offer when I only wanted one bag, but that's a rant for another board.
Anyway, this cake is huge. Recipe calls for a 9-inch springform, but it should be made in a larger pan - 10-inch or even the next size up from 10 inch would not be a mistake. My cake rose magnificently, right up past the edge and in the process dropped batter and a few sugary cranberries onto the bottom of my oven. Made a mess and the sugar content caused a smoky unpleasantness in the oven and in the kitchen.
Aside from that complaint, the cake was tasty and I quite enjoyed the moist and grainy texture resulting from the ricotta and cornmeal. The orange flavor from the zest was quite pronounced, though I did take care to choose a large orange. I liked the zing from the zest very much.
I used the full cup and a half of sugar specified in the recipe. The cake itself was perfectly sweet without being cloying, I wouldn't use less sugar in the future. The topping was too tart. The berries really need the sugar sprinkling, next time if I were to make the cake again, I'd double the amount of sugar sprinkled over the top, and I might even use brown sugar instead.
Oh, and this cake took 20 minutes longer to cook than suggested - 1 hour 35 minutes. Further evidence that a 9-inch pan is the wrong size.
If one likes cranberries, and needs a beautiful and moist cake for a larger group, this is a good recipe to have in your repertoire.