Monday, November 17, 2014

Cranberry - Coffee cake

Sunday morning was spent baking this yummy cranberry - coffee cake for guests that we had invited over for breakfast.
It is a simple recipe, and if you have cranberries at home, can be made without even a minute spent in planning.
(Unfortunately, i forgot to take a picture of the cake, but it tasted so good!)

Cranberry - Coffee Cake
Serves : 4 people (who are not satisfied with one slice alone!) 

Ingredients:

1/2 cup frozen / fresh cranberries

3/4th cup - all purpose flour (maida)

3/4th cup - sugar (granulated)

1 tbsp - baking powder

1 tablespoon - coffee

2 eggs - beaten

1/2 cup - milk (or maybe a little more, depending on how much you need to get a nice consistency batter)

1/2 cup - butter, melted

Method:

Preheat oven to 175 degrees C (350 degrees F)

1. Combine together flour, sugar and coffee and baking powder

2. Add the cranberries and coat them well with the flour-sugar-coffee mixture

3. Beat eggs in a separate bowl, and then add to the mixture. Also add butter.

4. Add milk to the mixture, and check the consistency. You should get a thick batter that can be moved about with a spoon, but not very liquid-y. This is difficult to explain. Just ensure it is not very thin. Add more milk if it very hard.

5. Pour the mixture into your baking container, and put it in for 40 minutes at 175 degrees.

6. Poke a knife and if it comes out clean - your cake is done!

Serve warm.

Notes:
1. If you are not a coffee fan, you can skip the coffee. The last time i had made it without coffee, i had added walnuts in it and they tasted just as good. And i do have photos of the last time i made this cake !





2. The consistency of the batter is not like a normal cake mixture. It was to be very thick.

3. Source of inspiration; All Recipes

4. Check out this and many other recipes and DIY projects  here.





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