Easy-Peasy Cinnamon-Sugar Cranberry Tea Cake
This cranberry tea cake is tender and moist, filled with pockets of tart cinnamon-sugar-coated cranberries. It is lovely for breakfast and the perfect afternoon pick-me-up.
Easy-Peasy
Cinnamon-Sugar Cranberry Tea Cake
Tea cakes are among our favorite kinds of cakes, as they are easy to assemble and can be enjoyed whenever the mood strikes. This particular version is tender and moist, filled with pockets of tart cinnamon-sugar-coated cranberries. It is lovely for breakfast and the perfect afternoon pick-me-up.
From “Tart Nouveau,” Sep/Oct 2021
Yield:
12 servingsIngredients
¹⁄3 cup granulated sugar
2 teaspoons plus 1½ teaspoons ground cinnamon
2 cups fresh cranberries, coarsely chopped
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon table salt
¾ teaspoon ground cardamom
¹⁄3 cup vegetable oil
1 tablespoon pure vanilla extract
1 ¼ cups light brown sugar
1 large egg
1 large egg yolk
2/3 cup buttermilk
Turbinado or granulated sugar, for sprinkling
Instructions
Preheat your oven to 350° and set a rack to the middle position. Generously grease an 8- or 9-inch square baking pan with cooking spray or softened butter and line the bottom and two short sides with parchment paper.
In a small bowl, combine the granulated sugar and 2 teaspoons cinnamon in a small bowl. Add the cranberries and toss to coat.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, and the remaining 1½ teaspoons cinnamon. Set aside.
In a large bowl, combine the oil, vanilla, and brown sugar and whisk vigorously to combine. Add the egg and yolk and whisk again. Add the buttermilk and whisk a final time.
Gently fold the dry ingredients into the wet ones using a rubber spatula. Add the cinnamon-sugar berries and fold to combine. Stop folding when there is still a streak of flour or two. Transfer the batter to the prepared pan. Sprinkle the cake with sugar and bake until a tester inserted in the center comes out with just a few moist crumbs, about 40 minutes, rotating the cake halfway through baking. Let cool. Serve slices warm or at room temperature.
