Project Description

CONTRIBUTOR

CATEGORY

Dessert, Snack

DIFFICULITY

Intermediate

SOCIAL

modestmarce

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.

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.