Until this week, I had avoided the flu for many years. Sure I got the occasional cold but nothing that broke my stride too badly.
A few days ago I felt like I had been hit by a truck. I got home from work, put on pajamas and crawled under three blankets. And there I stayed (for the most part) for three days. I avoided making food, eating food, writing about food, looking at pictures of food, and thinking about food.
But I am back! With cake! Don't worry it is nothing too rich, there is no ganache in sight.
This cake starts out like pineapple upside down cake. But this is not an upside down cake. It is a sour cream cake with a butter, brown sugar cranberry bottom. It is deceptive.
Melt butter in your pan. Swirl.
Sprinkle with brown sugar and dot with cranberries.
Spread the batter over your fruit. Looks like a boring cake, right?
The brown sugar, butter, and fruit juice combine to make the bottom of the dessert pudding-esque while the top is a lightly spiced coffee cake. It is festive, easy on the eyes, and goes perfectly with a cop of three of coffee.
adapted from joythebaker.com
makes 1- 9" cake
1 1/3 c AP flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 c brown sugar
2/3 c sour cream
1/2 c (1 stick) butter, room temperature
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 c brown sugar
2 Tablespoons butter
1 1/4 c fresh or frozen cranberries
- - -
*pre-heat oven to 325
1. Cream together butter and brown sugar in a stand mixer fitted with a paddle attachment
2. Add egg and vanilla
3. Combine flour, baking soda, powder, salt and nutmeg; add to wet ingredients and mix until just combined
4. Add sour cream and mix until well incorporated and batter is smooth (about 2 minutes)
5. Make topping: Place 2 Tablespoons of butter in a 9" cake pan and put pan in preheated oven until butter is almost completely melted; swirl melted butter to coat bottom and sides of pan; sprinkle the 1/4 c brown sugar on the bottom of the buttered pan then place cranberries on top of sugar in a single layer
6. Pour batter over berries, using an offset spatula to smooth
7. Bake at 350 for 35-40 minutes
8. Allow cake to cool slightly before slicing; serve warm with ice cream or sweetened sour cream