You know what bugs me the most at the grocery store? Buying things because they’re on sale (bad habit, I know), then ringing in up front and having it come up as the original non-sale price. At any other store, I’d say something–but when it’s 60 cents, I just feel silly! It happened last week with some impulse-buy cranberries I’d grabbed.
In the end it worked out well, though, since those cranberries found a delicious home in a simple, easy, and beautiful cranberry cake. Be forewarned that this is a time-consuming cake: it needs about 12 minutes of solid attention while mixing and then 60-75 minutes in the oven. But if you have company, you’ve eaten everything, and you’re on the 5th or 6th bottle of wine–as I found my group of friends on Friday night–this cake is perfect! Minimal ingredients and fancy-schmancy lookin’.
Oh–the kirsch and almond extract are optional, but I highly recommend them both. Kirsch is good to have around for fruity ice cream anyway (thanks, David Lebovitz!) and almond extract…well, it rules.
Easy-as-Pie Cranberry Cake with Candied Walnut Topping
Adapted from TheKitchn’s Recipe for Cranberry Cake.
2 cups granulated white sugar
3/4 cup unsalted butter, slightly softened and cut into chunks
1 teaspoon vanilla
1 teaspoon almond extract
1 tablespoon kirsch
2 cups flour (I used a mix of mostly cake flour and some all-purpose)
12 oz. bag of fresh cranberries (I don’t think dried would work well here)
Preheat oven to 350 degrees F. Lightly grease a 9×13″ pan or a 10-inch springform (which is what I used). Beat together eggs and sugar for 5-7 minutes. They will be pale yellow and will form ribbons when you lift the beaters. Add butter, vanilla, almond extract and kirsch, and beat for another 2 minutes until well-mixed. Stir in flour by hand. Batter will be very thick. Fold in cranberries until well-distributed.
Pour batter into pan; spread so it is even. Bake now or make topping below before placing in oven. Check at 45 minutes and every 5-10 minutes thereafter until a tester comes out mostly clean.
1 cup walnuts (or pecans), toasted
1/4 cup butter
1/4 cup brown sugar
Melt the butter in a small saucepan over medium-high heat. Stir in the brown sugar. Add walnuts and stir continuously for about 2 minutes, or until the mixture looks somewhat smooth. It’s okay if the butter and brown sugar don’t look totally combined. *Before* putting the cake in the oven, pour topping over cake batter as evenly as possible.