An easy recipe for a cake with cranberry topping. The cranberries caramelize in the brown sugar and are deliciously flavored with gingerbread spices. And the cake got a rich flavor. You're likely to want more than one slice.
This is one of my favorite cakes this year. A cake with a caramelized cranberry topping. The cranberries lie in the caramelized sugar, and the flavors are completely balanced.
For me cranberries really belong to winter season, also because of the intense red color. The small fruits make this cake a bit more festive.
And I'm going to make this cake more often for sure.
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Cake with cranberry topping
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- 50 grams brown sugar
- 1 teaspoon gingerbread spices
- 100 grams cranberries fresh of frozen
- 100 grams butter, unsalted roomtemperature (+some extra for greasing your tin)
- 100 grams brown sugar
- 2 eggs size L
- 100 grams self-rising flour
- ⅙ teaspoon salt
- 100 grams cranberries fresh or frozen
- Preheat the oven to 430 degrees Fahrenheit (200 degrees Celsius).
- Butter the cake tin.
- Spread the fresh cranberries on the bottom of the tin.
- Sprinkle the brown sugar and gingerbread spices on top of the cake.
- Put the butter and the brown sugar in a bowl and mix for 3 minutes at high speed.
- Add the eggs, one by one (add the next egg when the first is fully incorporated in the batter).
- Sieve the self-rising flour and salt through the batter and mix with a spatula.
- Pour the batter on top of the cranberries.
- Put in the oven and bake for 40 minutes (check with a wooden skewer if the cake is done. The skewer should come out dry).
- Let the cake stand for 5 minutes at room temperature and then remove the tin.
- Let it cool down to room temperature on a wire rack.