Monday, 20 December 2010

The Cake Slice Bakers - Challenge 3 - Cranberry Cake.



Oh yum, I loved this cake.  It is packed full of fresh, zingy cranberries and topped with an almond streusel.  It was lovely as a dessert with some sing cream. This will be a regular in my baking repertoire from now on.  I'll need to make another soon for my Dad as I think he would really love it too.
I made this for a Christmas party we were having with some of our friends from our NCT antenatal class.  Best class I ever went to as we have made some amazing life-long friends.  

As you can see from the picture, my version is still a bit gooey inside.  It needed a lot longer than the cooking time of 70 minutes.  In fact after 140minutes with the temperature increased after 40 mins, it still wasn't quite cooked properly but we had to leave for the party so I had to take it out.  All the other Cake Slice Bakers seemed to have the same problem so I have amended the recipe in my book to start off at a higher temperature and cook for longer.  I certainly don't mind gooey cake, though, so no hardship.
Here is the link to the Cake Slice Blogroll if you want to have a look at other versions of the cake (with much better photography than mine!).

Cranberry Cake adapted from Cake Keeper Cakes by Lauren Chattman.
Recipe - 

Ingredients - 

For the streusel - 
100g flaked almonds
2 tbsp unsalted butter, melted
2 tbsp light brown sugar

For the cake - 
228g plain flour
1 tsp baking powder
1/4 tsp salt
3 large eggs
450g granulated sugar
170g butter, melted and cooled
1 tsp pure vanilla extract
340g fresh cranberries

Method - 

Preheat the oven to 150C/300F/GM2 (I would increase this to GM4 next time).  Grease a 10-inch round springform pan.

Make the streusel - 
Combine the almonds, butter and brown sugar in a medium bowl.  Work the mixture between your fingers to form large crumbs.  Refrigerate until ready to use.

Make the cake - 
1. Whisk together the flour, baking powder, and salt in a medium bowl.  Combine the eggs and granulated sugar in a large mixing bowl and beat with an electric mixer on medium-high speed until the mixture is lightened and increased in volume, about 5 mins.  With the mixer on low, add the butter in a slow stream.  Turn the mixer to medium speed and beat for another 2 mins.  Stir in the vanilla.
2. Gently but thoroughly fold in the flour mixture, a large spoonful at a time.  Stir in the cranberries.



3. Scrape the batter into the prepared pan, smoothing the top with a spatula.  Sprinkle the streusel over the batter.  Bake the cake until it is golden and a skewer inserted into the centre comes out clean, 60-70 mins (may need longer but I have yet to try making it at the higher temperature).
4. Let the cake cool in the pan on a wire rack for 10 mins.  Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack.  Cool completely, cut into wedges and serve.
5. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.


And just a few Christmassy photos since this is a festive recipe (I know that's a rubbish excuse!).





15 comments:

  1. Your cake looks yummy. I was very happy with this cake, especially after all the unpleasant posts from last month. Happy Holidays to you and your family!

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  2. Kim- thank you - Happy Holidays to you too. I hope you have a festive season full of lovely things to eat!

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  3. Fresh cranberry in cakes is divine - your cake looks fab.
    Do you think Bob could sit any closer to the fire? Animals always seek out the best spots!

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  4. CC - I am CONSTANTLY worrying about him - he practically tries to get IN the fire! He does like his comfort.

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  5. It was pretty yummy, wasn't it? I had trouble getting mine to cook through as well, and had to increase the time quite a bit. I think the center was still a bit gooey, but I kind of enjoyed it that way. :)

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  6. Love the photos!

    Loved the cake too, this one is going to be a regular.

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  7. I had to bake mine an additional 15 minutes. I think this cake turned out prety darn good!

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  8. Your cake looks fab. I agree its perfect for Christmas. Have a great xmas

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  9. Your cake looks delicious. Love the Holiday photos too. Happy Christmas!

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  10. Nice Xmas photos! I almost lost it with this cake baking time wise - I just wasn't prepared for such a long baking time!

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  11. wow this looks great! I love the almonds in your streusal! Adorable Christmas pictures too!

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  12. Your streusel on top is the perfect dark gold...must be the extra time in the oven :) Thanks for including the adorable Christmas photos, too.

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  13. Such a yummy cake and cute photos too.

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  14. Your cake turned out great! I was just now able to post mine due to some kitchen issues :(

    Thank you for sharing those lovely pics! Merry Christmas!

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  15. I thought this cake was amazing, but I agree it needed a longer baking time. I guess you'll just have to make it again :-)

    Happy New Year!

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