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Saturday, October 16, 2010

Cranberry Teacake

The Altitude Adjustment Section
Fall foods, fall flavors! How about cranberries? Available year-round if you don’t mind buying frozen ones. And they do freeze extremely well. You can also substitute dried cranberries (sometimes called "craisins"). So here is a simple Cranberry teacake recipe, not too rich, perfect for an afternoon tea or breakfast.

2 cups fresh cranberries
1/2 cup brown sugar
1/2 cup finely chopped almonds
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract
1 cup sour cream
2 eggs- beaten
2 cups AP flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners sugar to decorate top

Preheat oven to 350 and grease/butter/Pam spray a bundt pan. In the food processor, whirl up the cranberries until coarsely chopped. In a bowl, combine carnberries with the brown sugar, almonds, cinnamon and nutmeg and set aside — this will be the filling and topping.

In the bowl of your electric mixer, combine butter and sugar and cream till well mixed. Now add the eggs, vanilla and sour cream. In a separate bowl, sift together the flour soda, baking powder, and salt. Mix flour mixture into the butter mixture. Pour half the batter into the greased bundt pan and top with half the cranberry nut spice mix. Top with the rest of the batter and top with the remaining cranberry mix. Bake for 50-60 minutes until brown on top and toothpick inserted comes out clean. Cool in pan for 20 minutes then turn onto a plate and dust top with powdered sugar.