cooking vacation has officially begun! I needed a short break after my Thanksgiving Pie-bonanza to just breathe and reboot, but here I am with a lot of ideas and excitement for December! I started the month with festive cake delicious and beautiful that would be a stumbling block for the spread holiday. It's also pretty easy to throw together, which makes it even more wonderful.
Fresh cranberries are tossed with melted butter, cinnamon and sugar, then placed in the bottom of your cake pan. (I used a ring mold for this, but I think a regular cake pan or bundt would also work, more notes on this in the recipe.) Then simply paste buttermilk cake is poured on top and the all cooked beautifully. I decided to get fancy and make some sweetened cranberries to go on top (I followed Annie recipe to a T,) but they are completely optional.
The cake is so incredibly good, with some flavor from the berries and butter, melt in your mouth texture. I served this with a few mom friends with a cup of afternoon tea, but I think it would be a special dessert for just about all winter gathering party.
- ½ cup plus 6 tablespoons butter, separated
- ¾ cup plus ½ cup white sugar, separated
- 2 teaspoons of vanilla extract or paste vanilla pod, separate
- 1 teaspoon of cinnamon powder
- 1 (12 ounces) bag of fresh or frozen cranberries
- 1½ cups flour
- ½ teaspoon of baking soda
- ½ teaspoon salt
- ½ brown cup sugar
- 2 eggs
- 1 cup buttermilk
- Although pray or grease pan 10 -inch ring cake pan 9-inch pan or a bundt *. Preheat oven to 350F.
- In a medium saucepan, combine the stick of butter, ¾ cup sugar, cinnamon, 2 tablespoons of water and 1 teaspoon vanilla. Stir until the butter is melted, then add cranberries, tossing until coated in the butter mixture. Pour into the bottom of the cake pan, set aside.
- In a large bowl with a spatula, cream together 6 tablespoons butter with the remaining ½ cup white sugar and brown sugar. Add eggs, one at a time, vanilla and buttermilk.
- Whisk the dry ingredients together and slowly add to butter mixture, mixing on low speed until blended.
- Pour / spoon batter over the cranberry mixture and use the back of a spoon to smooth if necessary.
- Bake for 35-50 minutes, depending on your stove, or until a toothpick inserted in center comes out clean.
Recipe adapted fromall Recipes