To prepare a delicious cranberry cake, start by placing a pan over medium heat where you will add the butter for the cranberries, brown sugar, dried cranberries, and a splash of water. Allow the mixture to simmer gently, stirring continuously, until the sugar melts and the cranberries become soft and fragrant. It is important not to let the mixture boil too long to avoid caramelizing the sugar. Once the cranberries are ready, remove the pan from the heat and let the mixture cool so that the flavors combine perfectly.
In a separate bowl, sift the flour together with the baking powder, cinnamon, and salt. This step is essential, as sifting the dry ingredients helps prevent lumps and ensures an even texture for the cake. Once the flour mixture is ready, take another larger bowl and start mixing the soft butter until it becomes fluffy and creamy white. Add the granulated sugar and vanilla sugar, continuing to mix until the mixture becomes smooth and airy.
Now it's time to add the eggs, one at a time, making sure to incorporate them well after each addition. This will contribute to a fluffy texture for the cake. Alternate adding the flour mixture with the heavy cream, mixing gently but consistently. It is important to start and end with the dry ingredients to achieve a well-bound and aerated batter.
After the batter is well combined, add the cooled cranberry mixture, gently folding it in with a spatula to avoid deflating the batter. Carefully pour the batter into a loaf pan lined with parchment paper, ensuring it is evenly distributed. Preheat the oven to 180 degrees Celsius and place the pan inside, being careful not to open the oven door in the first 20 minutes to allow the cake to rise evenly.
Let the cake bake for about 50-60 minutes, or until it passes the toothpick test, meaning that a toothpick inserted into the center of the cake comes out clean. Once baked, remove it from the pan and let it cool on a rack. After it has cooled completely, slice it and serve it alongside a cup of tea or coffee, enjoying the delicious flavors and fluffy texture of this cranberry cake. It is a perfect dessert for any occasion, bringing a touch of freshness and flavor to your table.
In a separate bowl, sift the flour together with the baking powder, cinnamon, and salt. This step is essential, as sifting the dry ingredients helps prevent lumps and ensures an even texture for the cake. Once the flour mixture is ready, take another larger bowl and start mixing the soft butter until it becomes fluffy and creamy white. Add the granulated sugar and vanilla sugar, continuing to mix until the mixture becomes smooth and airy.
Now it's time to add the eggs, one at a time, making sure to incorporate them well after each addition. This will contribute to a fluffy texture for the cake. Alternate adding the flour mixture with the heavy cream, mixing gently but consistently. It is important to start and end with the dry ingredients to achieve a well-bound and aerated batter.
After the batter is well combined, add the cooled cranberry mixture, gently folding it in with a spatula to avoid deflating the batter. Carefully pour the batter into a loaf pan lined with parchment paper, ensuring it is evenly distributed. Preheat the oven to 180 degrees Celsius and place the pan inside, being careful not to open the oven door in the first 20 minutes to allow the cake to rise evenly.
Let the cake bake for about 50-60 minutes, or until it passes the toothpick test, meaning that a toothpick inserted into the center of the cake comes out clean. Once baked, remove it from the pan and let it cool on a rack. After it has cooled completely, slice it and serve it alongside a cup of tea or coffee, enjoying the delicious flavors and fluffy texture of this cranberry cake. It is a perfect dessert for any occasion, bringing a touch of freshness and flavor to your table.
Ingredients
-200 g flour -1 ½ teaspoons baking powder -1 teaspoon cinnamon -a pinch of salt -110 g butter, at room temperature -150 g sugar -2 packets of vanilla sugar or 1 teaspoon vanilla extract -2 eggs -250 ml whipping cream -150 g brown sugar -75 g butter for cranberries -120 g fresh or dried cranberries