I hope everyone had a great time baking and cooking up delicious foods for friends and families over the holidays. Now that the holidays mode is over and you are ready to start your new year resolution: decluttering and reorganizing your kitchen (ahem. My new year resolution with the help from The Kitchn). The first task is to clean the refrigerator. So you are taking everything out and see that there is a bag of fresh cranberry.
What to do with it now you don’t need it for cranberry sauce? Don’t throw that away! I have a refreshing recipe just for this bag of cranberry. (Oh. Hold that thought about cleaning and take out your baking equipment. Yup, first bake than clean so you can reward yourself with a slice of cranberry cake and cup of tea after cleaning).
So about the recipe. Recently, my Cousin sent me this surprisingly quick and easy Martha Stewart’s cranberry cobbler recipe. The amount of sugar seemed to be a bit much, but I used all the sugar as suggested since it was my first time baking with this recipe. It was not bad. The tartness of the cranberry balanced the sweetness of the cake. It was a crowd pleaser. I baked a total of 10 cranberry tea cakes for friends and families.
- If you substitute half-and-half for milk, you will get a denser cake.
- The recipe ‘s direction said to stir together the cranberries with 2 tablespoons of sugar. It didn’t seem to do anything. So I sprinkled the sugar on top of the cake batter instead. It’s optional.
- Gently pressing all the cranberries into the batter helped released the juice from the berries into that cake to give it that little oomph.
- I added lemon zest into batter for some added zing.
- 88 grams (6 tablespoons) unsalted butter, melted
- 136 grams (1 1/4 cups) fresh cranberries, or semi-thawed if frozen
- 150 grams (3/4 cups) sugar. I used raw sugar. (Save 1 tablespoon from 3/4 cup to sprinkle over the top of batter if desired)
- 155 grams (1 cup) all-purpose flour
- 10 grams ( 1 1/4 teaspoons) baking powder
- 4 grams (1/2 teaspoon fine salt) I used 2 grams or 1/4 teaspoon of fine sea salt
- 4 ounces (1/2 cup) whole milk
- 1 large egg
- Peel of one small (washed) lemon, finely minced or zest
- Preheat oven to 350 ºF or 180 ºC and grease the bottom of 8-inch baking pan or line the bottom with parchment paper.
- Add 150 grams (save 14 grams or 1 tablespoon) sugar, flour, baking powder, and salt to a medium bowl. Whisk to mix all ingredients together. Set aside.
- In a medium pan, melt the butter over a low heat. Once melt, removed from heat and set aside.
- Whisk together milk and egg in a small bowl. Then add this mixture into the melted butter. Mix well. Whisk wet mixture into dried ingredients until just combined. Fold in lemon zest. Do not over mix or it will result in tougher cake.
- Pour batter into baking pan, and scatter cranberries evenly on top of batter. Gently press cranberries into the batter. Sprinkle 1 tablespoon sugar over the top of the batter.
- Bake for 25-30 minutes or until golden brown and cake taster comes out clean. (Keep an eye on the cake when baking for first time to avoid over baking. All oven varies in temperature so be sure to adjust)
Once the cake is baked, remove from oven. Let it cool while you resume cleaning the refrigerator. (Unless you are like me, risk getting burn and take a bite fresh out of the oven).