Cranberry Cake

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Ingredients

• 3 large eggs
• 2 cups sugar
• 3/4 cup unsalted butter, cubed and softened at room temperature for 1 hour
• 1 teaspoon vanilla
• 1 teaspoon almond extract, optional
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 1/2 cups cranberries (12-ounce bag)
• 1/4 cup unsalted butter
• 1/4 cup dark brown sugar
• 1 cup pecans, unroasted

Details

Servings 1
Adapted from thekitchn.com

Preparation

Step 1

Maker Talks

If you have a stand mixer, the process is very easy; it comes together in about 10 minutes. The baking takes longer; depending on the size of the cake pan, this can take well over an hour to bake, but I promise it's worth it.

You can bake it in any size pan you like; I mixed it up last time with a double batch and did one in my usual 10-inch springform, plus some some cupcakes and small loaf pans. The loaves and smaller cupcake sizes make sweet and easy gifts for friends and coworkers; I handed one loaf over to our very deserving contractor.

When serving, I often cover this cake in kirsch-flavored whipped cream, but lately I have been baking it instead with a topping of pecans caramelized in butter and brown sugar. Or try walnuts, or almonds. Just another way to make it yours.

Beating the eggs and sugar: BEFORE & AFTER. On the LEFT: How it looks just a few seconds after beginning to mix them together. On the RIGHT: After several minutes of beating. Note how lightened and creamy the mixture looks, and how the drizzled batter stays on top without sinking back in.

Makes one 10-inch springform cake. Alternately: Four 4-cup loaves or 24 to 30 cupcakes.

Preheat the oven to 350°F. Lightly grease a 10-inch springform pan (or a collection of smaller pans. This make 10 to 12 cups of batter.)

Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes, using the whip attachment. If using hand beaters, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.

Beat in the butter, vanilla, and almond extract, if using. Beat for 2 minutes or until the butter is smoothly incorporated.

To prepare the optional pecan topping, heat the butter in a sauté pan over medium heat. Add the sugar and stir. Add the pecans and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated with the butter and sugar. Spread over the cake batter.

The cake keeps and freezes well. To store, wrap the fully cooled cake tightly in plastic wrap and leave in a dry, cool place for up to 1 week.

Maker Talks

Maker

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Maker Talks