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Almond-cranberry cake
A simple coffee cake laden with tart, dried cranberries and healthy almonds, spiced with cinnamon and dusted with confectioner's sugar. Good enough for company, simple enough with tea for one.
Ingredients
- ¾ cups all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 1 stick 8 tablespoons Earth Butter vegan margarine, softened
- 1 cup packed light brown sugar
- 2 large eggs left at room temperature for 30 minutes
- 1 teaspoon vanilla extract
- 1 cup unsweetened applesauce
- ½ cup dried cranberries
- ½ cup coarsely chopped almonds
- GARNISH: confectioners’ sugar
- SPECIAL EQUIPMENT: a bundt cake pan or 9-inch square baking pan
Instructions
- Preheat oven to 350°F. Butter baking pan (I use a bundt cake for that special-occasion effect, while as Ruth Reichl uses a 9-inch square pan. You use whatever you want)
- Sift together both types of flour, baking powder, baking soda, salt, and spices.
- Beat together butter replacement and brown sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla and applesauce, then scrape down sides of bowl (mixture will look curdled). At low speed, add flour mixture and mix, scraping down sides of bowl, just until flour is incorporated. With a wooden spoon, stir in cranberries and almonds.
- Spread batter evenly in baking pan. Bake until a wooden toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Cool cake in pan on a rack for 30 minutes.
- Run a thin knife around sides of pan. Turn cake out of pan, if desired, and dust with confectioners’ sugar.
- The cake can be made up ahead and kept in an airtight container at room temperature. It stays moist beautifully.