nadia_usa (nadia_usa) wrote,
nadia_usa
nadia_usa

Cranberry Surprise or “Cape coder” Cake for Kathy

I received this recipe many years ago from my internet friend from Boston. Her original recipe was slightly different from my adaptation. Although both recipes use the same ingredients, I mix my cranberries into the batter and she puts them on a bottom of the form adding some chopped walnuts and sugar. I may be wrong but the concept of the upside down cranberry cake does not sit right with me. However, there are so many versions of such cake on an internet that I must be wrong! And yet, the version that I am using always consistently yields such wonderful results and is so easy to make that I am planning to continue using it. The cake has wonderful light texture and pleasant tartness from the cranberries.
DSC_0769asm
Ingredients:
¾ cup (1 ½ stick) unsalted softened butter
1 cup sugar
4 large eggs
1 cup all purpose flour
½ tsp baking powder
2 cups whole fresh or frozen cranberry
Optional Ingredients:
1/2 cup sliced almonds
Few drops of almond extract or 1 tsp Amaretto liqueur
Method:
In a large bowl beat the butter well with sugar using mixer on medium speed until it becomes uniform and fluffy.
Add eggs one egg at the time, blending it in with the mixer before adding another egg.
Add the almond extract or the Amaretto if using.
Add the flour mixed with baking powder and mix it well with a mixer on low speed until batter is uniform in consistency.
Add the cranberries and almonds if using and carefully fold them into the batter with a spatula.
Preheat oven to 360 F.
Generously butter your baking form and dust it well with flour. I usually use 10” spring form or two smaller Christmas tree shaped forms. When selecting your form, remember that this cake does not rise too much; no more than by 1/3 to 1/2 of the initial volume.
Spoon the batter into the form leveling it at the end. It does not have to be perfectly leveled since it becomes thinner and levels itself at the early stage of the baking.
Bake the cake for 45-60 minutes depending on the size of your form. I usually start checking my cake for readiness after 45 minutes of baking. The top of the cake will become nice and golden and the toothpick inserted into the cake will come out dry.
When cake is ready, remove it from the oven and let it cool down for 15 minutes.
Remove cake from the form. When I use spring form, I remove form sides and slice knife between the bottom of the form and the cake. Then I carefully move my cake to the plate without turning it over.
When I use the Christmas tree shaped forms, I flip my cakes over onto the plates, let them cool down completely and dust them with sugar. In this case adding sliced almond is very helpful in making cake look like a decorated Christmas tree.
I have not tried it yet but it may look even more interesting if 1 cup of cranberries is replaced with 1 cup of blueberries.

See photos in Russian verion of this recipe:
http://nadia-usa.livejournal.com/81881.html#comments
Tags: english, thanksgiving, сладкая выпечка, фрукты
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 0 comments