Project Description

Gingerbread + Cranberry Snack Cake
INGREDIENTS
For the Cake
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/3 cup unsulphured molasses
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoons ground ginger
1 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
For the Crumble
3/4 cup all purpose flour
1/2 cup light brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup unsalted butter, melted
INSTRUCTIONS
For the Crumble:
- In a large mixing bowl stir together the flour, sugar, baking soda, ginger, cinnamon, cloves, nutmeg & salt until combined.
- Pour in the butter & toss until a crumbly mixture is formed. Set aside until ready to use.
For the Cake:
- Preheat the oven to 350(f) degrees. Generously grease & flour a 9-inch round cake pan.
- In a large mixing bowl beat together the butter & sugar until fluffy, about 2 minutes. Add the molasses, eggs, vanilla & buttermilk. Mix until well combined.
- Sift in the flour, baking soda, ginger, cinnamon, cloves, nutmeg & salt. Beat until batter is smooth, about 60 seconds.
- Transfer to the prepared cake pan. Evenly scatter with cranberries & crumble.
- Bake for 25 to 30 minutes, until the top bounces back to touch. Let cool completely before removing from the pan. Dust with powdered sugar & serve.
Gingerbread + Cranberry Snack Cake
INGREDIENTS
For the Cake
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/3 cup unsulphured molasses
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoons ground ginger
1 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup Stahlbush Island Farm’s Cranberries
For the Crumble:
3/4 cup all purpose flour
1/2 cup light brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup unsalted butter, melted
INSTRUCTIONS
For the crumble:
- In a large mixing bowl stir together the flour, sugar, baking soda, ginger, cinnamon, cloves, nutmeg & salt until combined.
- Pour in the butter & toss until a crumbly mixture is formed. Set aside until ready to use.
For the cake:
- Preheat the oven to 350(f) degrees. Generously grease & flour a 9-inch round cake pan.
- In a large mixing bowl beat together the butter & sugar until fluffy, about 2 minutes. Add the molasses, eggs, vanilla & buttermilk. Mix until well combined.
- Sift in the flour, baking soda, ginger, cinnamon, cloves, nutmeg & salt. Beat until batter is smooth, about 60 seconds.
- Transfer to the prepared cake pan. Evenly scatter with cranberries & crumble.
- Bake for 25 to 30 minutes, until the top bounces back to touch. Let cool completely before removing from the pan. Dust with powdered sugar & serve.
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Thanks, Leslie Gold