Happy Monday, everyone! Hope you all had a wonderful weekend!
I have a delicious new cake recipe for you. I made this cake on Saturday for a little family get-together; however, since I decided to make it in a shaped cake pan instead of the round 10″ pan I should have used, it didn’t look too pretty when I took it out. This is a very moist cake…so shaped pans are not the way to go. If you have a 9 or 10″ round pan, stick with that.
While my cake didn’t look all that nice, it tastes amazing. And when it’s cooking in your kitchen, you won’t be able to restrain yourself from stealing a few smells as it bakes in the oven.
CRANBERRY ORANGE ALMOND CAKE
1 C sliced raw unsalted almonds
2 Tbs regular butter, melted
2 Tbs brown sugar
2 C all purpose flour
1 tsp baking powder
¼ tsp salt
3 large eggs
2 C sugar
¾ C regular butter, melted and cooled
1 tsp pure vanilla
zest of 1 orange
juice of 1 orange
12 oz. fresh or frozen cranberries
Pre-heat oven to 300° F. Grease 10 inch spring form pan with butter.
Topping: Combine almonds, butter and brown sugar in a bowl and refrigerate.
Combine the flour, baking powder and salt in a bowl. Beat eggs and sugar in a large bowl on medium high speed until mixture is lighter in color and has increased in volume. About 5 minutes. Turn mixer to low and slowly add butter. Turn mixer to medium speed and beat for 2 minutes. Add vanilla, zest, and orange juice and stir. Slowly fold ½ C of the flour mixture at a time into the egg and sugar mixture. Add cranberries and stir gently to incorporate.
Pour into pan and top with almond mixture. Bake on middle rack for 1 hour, then place a piece of foil on top of the cake to prevent burning and bake for another 25 minutes or until toothpick inserted into the center of the cake comes out clean. Cool cake in pan on cooling rack for 10 minutes and then remove pan and cool cake on cooling rack.
Courtesy of kitchenrunway.com
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.