Using my home-made cranberry sauce, I made a cranberry butter cake. This was baked on the late night of 2nd day of CNY as we were initially expecting guests to our humble home on the 3rd day of CNY. However, there was a last minute change and we adjourned to our aunt A & uncle D house instead, and we brought the cake along. Everyone loves this cake!
Cranberry Butter Cake
Ingredients/ Method:
225g cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
85g unsalted butter
150g sugar
2 eggs, beaten
1 cup non-fat unsweetened yogurt
1 tsp vanilla essence
90g cranberry sauce
1) Preheat oven to 180 deg and lined a 8 inch round tin.
2) Sift together cake flour, baking powder, baking soda and salt.
3) Cream the butter and sugar until light and creamy. Dribble the eggs slowly about 1 tbsp at a time, beating constantly for about 2 mins.
4) On LOW speed, beat in 1/3 of the flour mixture until just combined. Beat in 1/2 of the yogurt. Then beat in 1/2 of the remaining flour mixture, followed by the remaining yogurt, and vanilla essence. Finally beat in the remaining flour mixture.
5) In a separate bowl, scoop about 1/4th of the batter and mix well with cranberry sauce.
225g cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
85g unsalted butter
150g sugar
2 eggs, beaten
1 cup non-fat unsweetened yogurt
1 tsp vanilla essence
90g cranberry sauce
1) Preheat oven to 180 deg and lined a 8 inch round tin.
2) Sift together cake flour, baking powder, baking soda and salt.
3) Cream the butter and sugar until light and creamy. Dribble the eggs slowly about 1 tbsp at a time, beating constantly for about 2 mins.
4) On LOW speed, beat in 1/3 of the flour mixture until just combined. Beat in 1/2 of the yogurt. Then beat in 1/2 of the remaining flour mixture, followed by the remaining yogurt, and vanilla essence. Finally beat in the remaining flour mixture.
5) In a separate bowl, scoop about 1/4th of the batter and mix well with cranberry sauce.
6) Pour remaining batter into prepared tin. Add dollop of cranberry batter into main batter and create swirls using knife.
7) Bake for about 40-50 mins till skewer inserted comes out clean.
8) Cool in pan for 5 mins. Unmould and cool completely.
8) Cool in pan for 5 mins. Unmould and cool completely.
Note:
1) I will probably add another 30g more of cranberry sauce the next time.
2) I will pour half of the remaining batter and add dollop of cranberry sauce, and then pour the balance batter and add cranberry sauce again to have a more even distribution of cranberry sauce in the cake.
8 comments:
the texture is so fine! must be really soft!
Hi j3ss,
this is indeed very soft and the cranberry gives a tint of sourish taste!
Mmm, this cake really looks buttery delicious. Those cranberries add a nice pop of color.
Oh, and I wanted to invite you to link your cake up to a sweet treat linky party that's going on at my blog called "Sweets for a Saturday." http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-4.html
your cake looks yummy! I have bake the pineapple tarts using the pineapple jam that you bought, it was delicious. The dough was very good, especially when it was fresh out from the oven. Kevin and I loved them very much.
nonetheless, the cake look really light and fluffy (:
Hi Lisa,
Thanks for the invite & yes the cake is very buttery without the fat! I've tried to link it up but there seem to be some problem with the linkage. What should I do next?
Hi Hooney,
The cake is really yummy! I personally like it very much ;-))
Wow, good that you & Kevin like the pineapple tarts!! Eh, when can I see your post on pineapple tarts?
Hi Sweetylicious,
The cake not only look light and fluffy, it tasted like this!
It's okay. I checked your link and everything went through. The name is also listed as the cranberry butter cake.
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