Friday, January 21, 2011
This cake fits in with any meal - either as a breakfast coffee cake, snacking cake for lunch, or topped with cream for dinner. The burst of red from the cranberries & crunchy almond topping make it unique. It’s equally delicious hot or cold - but my personal preference is warm from the oven along with juice for breakfast.
Normally, a coffee-type cake is made by creaming softened butter, or cutting butter into dry ingredients. This recipe used a mixing method I wasn’t familiar with. It made a really nice batter that was thick and held the cranberries suspended, unable to sink to the bottom or float to the top.
The texture was dense, but rich and buttery. The cranberries were sweet/tart and turned an intense shade of deep red after baking. I loved the topping, and it was so simple to make without a lot of steps.
This was a great cake - and I can’t wait to make it again next fall. It’s almost too late for cranberries, but I was lucky enough to find them this week. If you get the urge to try this, don’t delay - cranberries are almost gone!
For the recipe, photos, and detailed directions - go to: