Zutaten für Cranberry Cake
- Eggs
- Sugar
- Unsalted Butter
- Vanilla
- Almond Extract
- Kirsch
- Flour
- 12 ounces fresh cranberries
- Butter
- Brown Sugar
- Pecans
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Zubereitung von Cranberry Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or a 10-inch springform pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- In a small bowl, gently combine the cranberries with 2 tablespoons of the flour mixture (this helps prevent them from sinking).
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the cranberries.
- Pour batter into prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before frosting or adding the pecan crumble topping (if using).
- For the pecan crumble: Melt butter in a pan over medium heat. Add brown sugar and pecans, stirring constantly, until pecans are toasted and sugar is caramelized.
- Sprinkle crumble topping over the cooled cake before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
156g
Fat
53g
Carbs
19g
