This is such a lovely light cranberry coffee (or tea) cake. I had a bunch of left over frozen cranberries from a garnish I did for cocktails. Tried adding it to a tried-and-true vanilla tea cake recipe and OH MY is it good!!! I also googled sugared cranberries – I’ve seen them on Pinterest and thought they looked so great! turns out they taste great too!
Cranberry Coffee/Tea Cake:
Ingredients
- 3 eggs (leave out to get to room temperature)
- 1 cup of sugar (sifted)
- 1 cup of coconut sugar (sifted)
- 3/4 cup butter (leave out to get to room temperature)
- 1 teaspoon vanilla
- 2 cups all-purpose flour (sifted)
- 1 and 1/2 cups of fresh or frozen cranberries (if frozen, leave out to get to room temperature)
Method:
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Preheat oven to 350 degrees.
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In a mixer, beat the eggs with the sugar & coconut sugar until it thickens. The colour will lighten as well. Leave on high for about 5-7 minutes (Don’t skimp on this timing; the mix will nearly double in size – that’s what you want)
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Add the softened room temperature butter and vanilla; mix on high for 2 minutes.
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Turn mixer down to lower speed and slowly add in the sifted flour. Crank up the speed once all flour is added to give it a good mix.
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Add the cranberries. Don’t use the mixer here – fold the cranberries into the mixture.
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Spread mixture into a buttered spring cake pan.
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Bake for 45 minutes – or until the top is lightly browned. Make sure to stick a toothpick in the centre of the cake – if it comes out clean, you’re done 🙂 .
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Leave cake on a cooling rack. Let the cake cool completely before cutting.
- after cooling take 1/4 of warm water and 4 tablespoons of sugar – mix and pour on top of the cake. Just helps to keep it nice and moist.
Sugared Cranberries Topper:
Ingredients
- 1 & 1/2 cup sugar (separate into 1/2 cup for syrup and 1 cup for dusting)
- 1 & 1/2 cups of fresh cranberries or frozen cranberries (if frozen, leave out to get to room temperature)
Method:
- Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat. Stir until the sugar completely dissolves into a syrup (about 3 mins)
- Stir cranberries into the syrup until completely coated.
- Remove from heat. Use a slotted spoon and add cranberries to a wire baking rack.
- Leave cranberries to dry completely (at least 30 mins)
- Take the dried sugared (sticky!) cranberries, in small batches – roll cranberries in remaining 1 1/2 cups sugar until they are well coated and add back to wire rack. Leave to dry for at least 30 mins.
- Add sugared cranberries to the top of the completely cooled cake.
You’re done! Enjoy!
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