There's nothing I love more than an easy dessert. Given all get meetings and filling holiday events to my schedule these days I find myself sometimes need to throw something together with little or no preparation time. I love this cake for many reasons, but this simplicity is a big one.
For the holiday meeting this month my book club, I wanted something festive, easy to carry and doable in a short period of time. Fortunately for me, I thought about it at the beginning of the day, is sweetened cranberries, and threw everything together in no time.
I love this basic cake recipe as I have done before with strawberries and cherries thrown. I thought to combine cranberries right into the batter, but decided to keep it simple and fluffy things and add the vanilla pod instead. I like the simple whipped cream on top, and sweet cranberries are to die for. They are my new seal, snack, favorite pretty thing to watch. If you have not made them yet- now is the time !!
Print
Buttermilk Cake Sugared Cranberries
Ingredients
2 cups all purpose
1 teaspoon baking powder
1 teaspoon of baking soda
½ teaspoon salt
unsalted butter
1 stick softened
1¼ cup sugar
1 vanilla pod
1 teaspoon pure vanilla extract
2 large eggs (room temperature) buttermilk
1 well shaken cup
cream 2 cups whipping
2 tablespoons powdered sugar
1 cup fresh cranberries, washed and drained
½ cup sugar
½ cup water
½ cup granulated sugar for coating. (Ordinary sugar work if it's all you have.)
Instructions
Preheat oven to 400 ° F with rack in middle. Butter, flour the parchment and a round cake pans or 9-inch pan-fourth sheet.
Whisk together flour, baking powder, baking soda and salt.
Beat butter and sugar with electric mixer on medium-high speed until pale and fluffy, about 2 minutes, then split the vanilla bean and scrape the seeds into the bowl, add the vanilla extract. Add eggs and beat well.
At low speed, add flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour and mix until just combined. Pour the batter into the pan (s) cake, smoothing the top.
Bake until the cake is golden and a cake tester / toothpick inserted in center comes out clean, 20 to 30 minutes depending on the pan size. Cool in pan (s) 10 minutes, then turn onto a rack and let cool to room temperature.
Using a cold, cold batsmen bowl, whip the cream until stiff and add the sugar. Spread whipped cream on top of the cake and garnish with sweetened cranberries
For Cranberries :.
Combine sugar and water in a saucepan over medium-high heat until the sugar is dissolved, forming a syrup.
Add cranberries and mix into the syrup to coat. Let steep cranberries in liquid for 2-3 hours (or as long as overnight.)
liquid discharge and spread berries on a cooling rack in a uniform layer. Let them sit for an hour.
Coat with sugar. Use immediately or store in airtight container.
