“A party without cake is just a meeting.” – Julia Child
“The amount of cinnamon called for in a recipe, should be doubled.” – Amy
(^^^ that’s me.)
But I’m still waiting for mine to be made into a poster.
I may preach all things pie, but I do love cake. Let’s get real. Who doesn’t love cake!?
My favorite kind is usually from a regular pan, single layer, no frosting (whaaaat? I know. Just HOLD ON), but with a sweet, crispy top. And that has a few goodies distributed throughout.
So, it only makes sense why this cake didn’t last long. Cranberries in every bite, with a flaky cinnamon-sugar crust.
The intention was to take it to the kids’ school and share it with their teachers. But it never made it that far.
Cranberry Cinnamon Cake
Prep time: 20 minutes
Cook time: 45 minutes
• 2 cups + 2 tablespoons all-purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter, cut into cubes
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla
• zest from one large orange
• 2 cups (about 7 ounces) frozen cranberries
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees. Grease a 13x9x2 inch baking pan; set aside.
In a large bowl whisk together the 2 cups of flour, 2 cups sugar, baking powder, baking soda, nutmeg, and salt. Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs.
In a medium bowl whisk together the buttermilk, eggs, vanilla, and orange zest. Add to the flour mixture all at once; using a fork, stir just until moistened. Sprinkle cranberries with 2 tablespoons of flour and fold into the batter (this will help them from completely falling to the bottom.)
Pour batter into prepared pan and spread out evenly. Combine the 1/4 cup sugar and cinnamon. Sprinkle evenly over batter. Bake for about 45 minutes or until a toothpick inserted near center comes out clean. Cool and cut into squares.
(adapted from my Mango Coffee Cake)