Irish Whiskey Cake

I had a request to make something for one of my customers for a few St Patrick Day's parties they would be going to this weekend so after we agreed on Irish Soda Bread , I researched online for another idea...and that's when I came across an Irish Whiskey Cake.

I checked out a few different recipes and decided on one called Grandmother Monahan's. It is the same as a few others I found so I'm guessing someone just wanted to make it more Irish with that name, but call it after whomever you wish, this is one delicious and boozy cake!

I used the real thing, Jameson's Irish Whiskey, which is available at every liquor store in these parts.

One step you'll need to do the day before is to soak the raisins in the Irish Whiskey with the lemon zest so there's a little prep to do. Other than that, this is really a very simple cake to make and your guests will love it. It is a nice dense yet moist cake and the whiskey glaze is definitely gilding the lily!

I made this cake for us first to be sure it was a keeper of a recipe...which it is...and the first step should be to beat the egg whites til stiff. Unlike what I did, I suggest you beat them with a hand held beater in a large bowl to keep the standing mixer bowl free.

Once the batter is mixed together, add in a scoop of the beaten whites and stir by hand to lighten the batter, then fold in the remaining beaten whites gently.

Scoop the batter into a parchment lined tube pan and spread the top to even it out.

It gets a nice browned top but only rises about halfway up.
Let it cool about 20 minutes in the pan, then lift out and place on a wire rack and poke holes into the top and brush with..what else..more whiskey!  After it cools completely, then drizzle on the glaze.

Irish Whiskey Cake ( adapted from allrecipes)

Cake:
1 1/2 cups golden and  dark raisins combined (the original recipe calls for 2 cups but I think this is too much)
3 tbsp. lemon zest
1/4 to 1/2 cup Irish whiskey
12 tbsp. (6 ozs.) unsalted butter, softened
1 cup brown sugar (I used light brown)
3 eggs, separated, room temp.
1 1/2 cups (6.8 ozs.) AP flour
1/4 tsp. salt
1/4 tsp. cloves
1 tsp. baking powder
Glaze:
2 cups confectioners' sugar
Juice of one lemon
Enough whiskey and a little warm water to make the correct consistency.
*Note: This is the original recipe amount for the ingredients for the glaze but I halved the amounts above and it made plenty of glaze.
Cake:
The day before: Place the raisins and lemon zest in a shallow bowl and pour the 1/4 to 1/2 cup of whiskey ( depending on how strong you want it) over the raisins and zest and stir. Cover with plastic wrap and let it sit overnight.
The next day:
1.  Preheat oven to 350. Line a tube pan with parchment paper by cutting a square piece large enough to fit down into the tube pan, cutting out a circle for the center of the pan. Press the folds as best you can to make the parchment stay in place.
2. Beat the egg whites til stiff. Set aside a minute.
3. In a mixing bowl, cream the butter and sugar til light and fluffy.
4. In a small bowl, combine the flour, salt, cloves and baking powder.
5. In a small bowl, beat the egg yolks with a fork or whisk.
6. Gradually add the egg yolks to the butter mixture, alternating with the flour and raisin/whiskey mixture.
    Mix well but don't overmix.
7. Add a few scoops of the beaten egg whites to the batter to lighten it up a little, then fold in the remaining beaten whites gently.
8. Scoop the batter into the pan and using an offset spatula, even the top.
9. Bake til cake is nicely browned on top and a tester comes out clean.
10. Cool the cake in the pan about 20 minutes, then lift out and place on a rack. Poke holes in the top with a toothpick and brush a little more whiskey over the top.
Cool completely before drizzling on the glaze.
*To store:I found this cake kept well for several days in a covered tin.
To make the glaze:  
Combine the confectioners' sugar and lemon juice, then add the whiskey and warm water, a little at a time til you get a nice smooth glaze consistency. Enjoy!

Cranberry Streusel Pound Cake

I'm continuing to make my way through all the Fine Cooking back issues, given to me by a generous customer last summer. There are so many great recipes and this wonderful quick pound cake recipe is no exception.

It is moist and full of orange flavor from the orange zest and extra boost I gave it with a little extract. I switched out the walnuts for pecans because I love the combo of pecans, dried cranberries and orange. I left out the glaze for the top on mine but I'll give you the recipe for it. I think it would have been "over the top" with sweetness.

A perfect snack cake...anytime!

Beat your butter and sugar and throw in the orange zest.

Once all the ingredients are combined, stir in the dried cranberries.

Spoon half the batter into your prepared loaf pan and sprinkle the pecan streusel over it. Then spoon the remainder of the batter over this.

Cranberry Streusel Pound Cake ( adapted from "Fine Cooking" Winter 2005 issue)
Makes one 8 1/2" loaf.

Cake:
1 1/2 cups (6 3/4 ozs.) unbleached AP flour
1 tsp. baking powder
1/4 tsp. table salt
1 tsp. finely grated orange zest
1/2 cup ( 1 stick or 4 ozs.) unsalted butter, softened to room temp.
1 cup granulated sugar
2 large eggs, room temp.
1 tsp. vanilla extract
1/2 tsp. orange extract (my addition to boost the orange flavor)
1/2 cup buttermilk
1/2 cup dried cranberries
Streusel: 
1/4 cup walnut pieces (I used pecans), finely chopped
2 tbsp. light or dark brown sugar
1/4 tsp. cinnamon
Glaze:
1/4 cup confectioners' sugar
2 tsp. heavy cream ( or more as needed)
1/8 tsp. cinnamon
***********************
Preheat oven to 325. Grease an 8 1/2" x 4 1/2" loaf pan with nonstick cooking apray or butter and dust with flour. Tap out the excess.
1. In medium bowl, whisk flour, baking powder and salt.
2. In mixing bowl, beat butter on medium speed 1 minute, then gradually add in the sugar, beating til slightly fluffy, about 2 minutes, scraping the bowl well.
3. Add the eggs, one at a time, mixing well after each addition.
4. Beat in the orange zest and vanilla.
5. With the mixer on low speed, alternate adding in the buttermilk and flour mixture, beginning and ending with the flour mixture.
6. Stir in the dried cranberries.
7. Spoon half the batter into the prepared loaf pan and spread evenly.
8. Combine the streusel mixture together in a small bowl and sprinkle over the batter evenly.
9. Spoon the remaining batter over the streusel.
10. Bake til golden brown and tester comes out clean, about 1 hour or 10 to 15 minutes longer, depending on your oven. Cool in pan on rack 10 minutes, then turn out of the pan and cool completely on rack.
Glaze:
In small bowl, combine confectioners' sugar, cream and cinnamon with a spoon til there are no lumps.
The glaze should drizzle in a thin line. Add in a little more cream if the consistency is not yet thin enough.
Drizzle glaze over cake and allow to set at least 15 minutes before serving. Enjoy!

Banana Cupcakes with Cream Cheese Frosting

Banana cake...you either love it or not! One of my kids wouldn't touch this cupcake, and the other loved it. I have to admit, there was a time when I didn't really care for banana anything. Just give me a straight banana, please, with a side of peanut butter! But, alas, all things change in time and I, too, have become a banana convert.

This simple old fashioned recipe was found in one of our local Bucks County magazines recently. It was a family recipe and I was taken by how quickly and easily it went together. Basically you just throw everything into the mixing bowl  and beat it together til it's combined...how easy is that? ( Wait...I stole that line from..?!)

The original recipe was to make a two layer cake but I made a few changes.  I chose to halve the recipe and make 6 jumbo cupcakes. I can see that it would make a great cake, though. And, to the frosting I added a little cinnamon to give it a tiny boost of flavor. One last addition, which I didn't use but would next time, would be to include some nuts. I think walnuts would be a welcome addition and give it that ever lovin' crunch that I'm always craving! But that's just me. You may not love walnuts and want to leave them out. That's up to you. That's the fun part about baking. Throw in what you love...leave out what you don't!

Place the dry ingredients into your mxing bowl and add the butter, buttermilk, mashed banana and vanilla and beat for 2 minutes.
Add the eggs and beat another 2 minutes, scraping down the bottom and sides of the bowl once or twice to be sure everything is well combined. If you're adding nuts, just stir them in now.
That's it!

Scoop the batter into cupcake liners, filling them equally.
Bake approx. 20 minutes or til tester comes out clean.

Let them cool completely before frosting.

Make the frosting by just combining the ingredients in a small bowl and beating til it's all combined.

Banana Cupcakes with Cream Cheese Frosting
Makes 6 jumbo cupcakes or 12 regular size cupcakes
Note: To make this recipe for a two layer cake, double all of the ingredients below and pour the batter into 2 grease and floured 9" cake pans. Your baking times will be longer

1 1/4 cups ( 5.7 ozs.) AP flour
3/4 cups sugar
generous 1/2 tsp. baking powder
generous 1/2 tsp baking soda
1/2 tsp salt
1/3 cup ( 5 tbsp. plus 1 tsp.) softened butter
1/3 cup buttermilk
1/2 tsp. vanilla
3/4 cup mashed bananas ( approx. 1 1/2 bananas)
1 large egg
Frosting, see below
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Line a cupcake pan with paper liners and set aside.
Preheat oven to 350.

1. Place the flour, sugar, baking powder, baking soda and salt into a mixing bowl. Make sure it's all mixed thoroughly, then add the butter, buttermilk, vanilla and mashed bananas and mix on low to start out to combine, then increase speed to medium high and beat for 2 minutes.
2. Add the egg and continue to beat for an additional 2 minutes.
3. Scoop the batter into your prepared muffin liners.
4. Bake for approx. 20 minutes, testing with a toothpick for doneness.
5. Cool a few minutes in the pan, then remove the cupcakes from the pan and cool on a wire rack completely before frosting.
Frosting:
4 ozs. cream cheese, room temp.
3 tbsp. softened butter
1 1/2 cups confectioners' sugar
1/2 tsp. vanilla
1 1/2 tsp. lemon juice
dash of cinnamon ( approx. 1/4 tsp.)
In a small mixing bowl, beat the cream cheese and butter til smooth. Beat in the vanilla and lemon juice, then beat in the confectioners' sugar til it's a nice smooth consistency, adding more sugar if too thin. Decorate and enjoy!

Apple Walnut Cake

I'm plowing through those Fine Cooking magazines I received recently, trying to make at least one thing from each issue.

This snack cake is wonderfully moist, with a nice crunchy walnut topping. The original recipe was supposed to be made in a 9 x 13 pan but I knew that would be way too much for our small family so I halved it, which was way easy,  and used an 8" square pan, and it turned out perfect. (The recipe I'm giving you, though,  is for the full amount.)

It's an easy cake to throw together and it's great for breakfast or a late night snack!

Start by combining your dry ingredients in a medium bowl.

Beat the butter and sugar together, then add the eggs, one at a time. Add in one third of the flour mixture, then the applesauce. Add another third of the flour mixture, then the sour cream. Finish mixing in the remaining flour mixture...

Then pour the batter into your prepared pan.

While the cake bakes, make the walnut topping by combining the ingredients, then chill til needed.

Take the cake out of the oven after 15 minutes, then sprinkle on the topping and continue to bake another 30 minutes.

Apple Walnut Cake ( from "Fine Cooking" Magazine Nov. 2004)

Serves 16

2 cups ( 9 ozs.) AP flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. table salt
3 ozs. ( 6 tbsp.) unsalted butter, softened at room temp.
1 1/4 cups granulated sugar
2 large eggs, room temp.
3/4 cup smooth applesauce ( homemade or store bought)
1 cup sour cream
Walnut topping ( recipe below)
*****************************
Preheat oven to 350. Butter the bottom and sides or a 9 x 13 baking pan. Line the bottom with parchment paper and butter the parchment.
1. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. Set aside.
2. Combine butter and sugar in a large bowl and beat with an electric mixer on medium speed til combined ( but not fluffy). Scrape the bowl as needed.
3. Add the eggs, one at a time, beating to combine and scraping the bowl.
4. Add one third of the flour mixture, mixing on medium low speed til combined.
5. Add the applesauce, mixing on medium low speed til incorporated.
6. Mix in another third of the flour mixture, then the sour cream, then the remaining flour mixture, scraping the bowl. Don't overmix. Just combine til incorporated.
7. Spread batter into your prepared pan and bake 15 minutes.
8. Make the walnut topping and place in the fridge.
9. Take the cake out of the oven and sprinkle with the topping, then place the cake back in the oven for another 30 minutes, or til a toothpick comes out clean ( Mine took a little less time but it depends on your oven).
10. Cool cake on wire rack for about 20 minutes. Serve warm.
Walnut Topping:
1/2 cup ( one stick) unsalted butter
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/4 tsp. cinnamon
1 cup ( 4.5 ozs.) AP flour
1/4 cup confectioners' sugar
4 ozs. ( 1 cup) whole walnuts, coarsely chopped

 Melt the butter, then pour into a medium bowl. Add brown sugar, granulated sugar and cinnamon and stir til blended. Add the flour, confectioners' sugar and walnuts, mixing with your fingers til well combined. The mixture should be crumbly but clump together. Refridgerate til ready to use. 

Cornmeal Rosemary Cake with Pine Nuts & Orange Glaze

I've been trying to figure out how to begin this post since I've been away from it for so long now. It's been well over a month and I have to admit, it feels a little odd just typing this post. It's funny how, once you stop posting for a day, then a week, then a month, you figure, well, so much time has passed, what's another day!

Truth is, I've been so busy with my baking business that I've had no extra time to make a lot of new recipes, although I did manage to make a few, which I hope to share with you in the future.

So, okay, let's get to this wonderful cake. A woman from the Farmer's Market where I sell asked me if I'd like some Fine Cooking magazines and, of course, I was happy to take them off her hands! I wasn't actually familiar with this magazine before but it really a great one, with lots of excellent recipes.

This Cornmeal Rosemary Cake has chopped pine nuts, mascarpone cheese and lots of fresh orange zest to give it a wonderful flavor, especially with the rosemary. And, it's fairly easy to make. You don't have to drag out the standing mixer, everything is mixed or whisked by hand in a few bowls.

It gets an orange syrup that you brush on top, then an orange glaze with the rosemary...so good!

Begin by combining your dry ingredients together with the orange zest.
Then whisk the mascarpone cheese and add the eggs, one at a time, then the sugar.   

Fold in your dry ingredients, in 2 batches...

Then stir in the melted butter.
Pour the batter into your prepared cake pan and bake.

After you take the cake out of the oven and invert it, brush on the syrup.

While the cake is cooling, make the glaze.

Then spoon the glaze over the cooled cake and let it set up a few hours.

Cornmeal Rosemary Cake with Pine Nuts & Orange Glaze ( from "Fine Cooking" magazine, Nov. 2004)

Makes one 9" cake

Cake:

Soft butter for the pan
6 3/4 ozs. ( 1 1/2 cups) AP flour
3/4 cup finely ground yellow cornmeal ( Quaker brand is fine)
1/3 cup coarsely chopped toasted pine nuts
1 tbsp. finely chopped fresh rosemary
1 tbsp. orange zest
1 tsp. baking powder
1/4 tsp. kosher salt
5 ozs. ( 2/3 cup) mascarpone cheese, room temp.
4 large eggs
1 1/3 cups sugar
1/2 cup ( 1 stick) unsalted butter, melted

Orange Syrup:
1/2 cup fresh orange juice
3 tbsp. granulated sugar

Orange Glaze:
1 tbsp. whole fresh rosemary leaves ( stripped from the stem but not chopped)
1 1/2 cups confectioners' sugar
5 tbsp heavy cream
2 tbsp fresh orange juice
1 tsp. orange zest
******************************
Preheat oven to 350. Butter a 9" x 2" round cake pan. Line the bottom with parchment paper and butter the parchment.

1. In a medium bowl, whick together the flour, cornmeal, pine nuts, rosemary, orange zest, baking powder and salt. Set aside.
2. In a large bowl, whisk the mascarpone to loosen it a little. Add the eggs, one at a time, whisking to combine.
3. Add in the sugar and whisk til smooth.
4. Using a rubber spatula, fold the dry ingredients, in two batches, into the wet, mixing til smooth.
5. Stir in the melted butter with a rubber spatula, til well blended.
6. Spread the batter evenly into the prepared pan and bake til the entire top of the cake is a rich golden brown and springs back when pressed gently in the center, 40 to 45 minutes.

Make the orange syrup:
While the cake is almost finished baking, combine the orange juice and sugar in a small saucepan over medium heat and cook for a few minutes, stirring occasionally, til the sugar dissolves. Remove from the heat.

Once the cake has cooled about 5 minutes in the pan, invert it so it's right side up.
Poke a few dozen holes, with a skewer or toothpick, into the top of the warm cake and brush with the warm syrup. Continue brushing for several minutes, giving the syrup time to sink into the cake, til you have used all the syrup. Let the cake cool completely.

Make the orange glaze:
1. Bring a small saucepan of water to a boil. Have ready a small bowl of ice water.
2. Put the rosemary leaves into the boiling water and blanch them for a minute.
3. Scoop them out and immediately place them into the ice water. Drain them and spread them out onto a paper towel to dry.
4. In a bowl, whisk the confectioners' sugar, cream and orange juice til smooth. Then whisk in the blanched rosemary and the zest.
5. When the cake has cooled, spoon the glaze over the cake. Let it drip over the sides.
( Excess glaze will spill over so you may want to do this over a larger plate or even a baking sheet to catch the drips!).
Let the cake sit for at least an hour before cutting.
Note: This is one of those cakes that just gets better over time. Enjoy!

Sour Cream Coffee Cake

This is actually a retro coffee cake recipe from 1959. Apparently it has been served in high schools in Los Angeles since then and it's still made. Any cake still going strong after that many years has got to be good! And it is.

It's easy to throw together and it has a layer in the middle of brown sugar, butter and walnuts and, of course, the sour cream makes it nice and moist.

It's one of those cakes that gets better the next day, and then the day after that..and so on!

If I made one little change, it would be that I'd cut  back on the amount of filling. It seemed like a little too much, but other than that, it's great.

Make the filling first, then set it aside while you make the cake.

After half the batter is in the pan, sprinkle the filling over top, then spoon the remainder of the batter over that, then finish with the rest of the filling ( well, now it's the topping!).

The cake bakes up and around the filling, making it so delicious.

So here's the thing...when I went to flip the cake over, it fell! I was able to save all of it but it didn't look as pretty on one side so I made another half batch, this time making the batter into jumbo muffins. I only got 5 out of this half batch. They were also great.

And I put a quick maple glaze over the muffins. It's not really necessary but kind of looks pretty!
Just combine 2 -3 tablespoons of maple syrup with 1/2 cup of comfectioners' sugar til it gets a thin consistency, then just drizzle over top.

1959 Sour Cream Coffee Cake ( from the LA Times, 1994)

Cake:
1 1/2 cups cake flour
1/2 cup flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt ( my addition)
1 cup sugar
1 egg, lightly beaten
1 tsp. vanilla
1 cup sour cream
Topping:
1/4 cup flour
3/4 cup brown sugar
1/4 tsp. salt
1/2 tsp. cinnamon ( my addition)
1 cup chopped walnuts ( I'm sure pecans or even almonds would be fine)
1/4 cup butter, softened
*************************
Preheat oven to 350. Butter and flour a 10" tube pan.
All ingredients should be at room temp.

1. In a small bowl make the filling by combining all the ingredients together with a fork or your fingers, making sure the butter is thoroughly worked into the mixture. Set aside.
2. In a medium bowl, combine flours, baking soda, baking powder and salt. Set aside.
3. In a mixing bowl, cream the butter and sugar til light and fluffy, about 2 minutes.
4. Add the egg and vanilla and mix well.
5. Add half the dry ingredients and mix til just blended, then add in the sour cream.
6. Add in the remainder of the dry ingredients and mix til it's all incorporated.
7. Spread hald the batter into your prepared pan, then sprinkle half the filling over top. Spread the remaining batter over this and finish by sprinkling the top with the remainder of the filling.
8. Bake for 40 to 45 minutes, or til a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for about 15 minutes, then remove it from the outer sides of the pan and allow it to cool completely. Turn it over...(very carefully!) then turn it again so it's right side up.

Lemon Bliss Cake

This cake may not look like much from my photo but the name says it all...lemon bliss!

It packs a powerful punch of flavor from the lemons in the cake, using the zest, which has all the flavor, and a lemon glaze brushed on top of the warm cake.

It's moist and tangy, with a tight crumb.

As all cakes of this kind, it only gets better the next day or two, so go grab some lemons and make this cake!
Serve it with whipped cream and maybe some fresh blueberries sprinkled on top. Yum!

It begins, like most cakes, with creaming the butter and sugar til fluffy and light.
Then add in the eggs, then the dry ingredients, alternately with the milk.

Throw in lots of lemon zest, which gives it it's great lemony flavor.

Spoon the batter into your favorite bundt pan and smooth the top.

Then brush on that lovely lemon glaze.

Lemon Bliss Cake (from  King Arthur Flour)

Cake:
1 cup (2 sticks or 8 ozs.) unsalted butter
2 cups sugar
1 tsp. salt
4 large eggs
2 tsp. baking powder
3 cups AP flour (I used 13.5 ozs.) ( I always use King Arthur Flour)
1 cup milk
Finely grated rind of 2 lemons OR 3/4 tsp. lemon oil

Glaze:
1/3 cup freshly squeezed lemon juice
3/4 cup sugar
*******************************
Preheat oven to 350. Butter and lightly flour a 10" tube pan or a 9" to 10", 9 to 10 cup capacity bundt pan.

1. In a large mixing bowl, beat together the butter, sugar and salt, then cream til light and fluffy, about 2 minutes.
2. Add the eggs, one at a time, beating well after each addition.
3. Add the baking powder, then add the flour alternately with the milk, beginning and ending with the flour. Mix til smooth.
4. Stir in the grated lemon zest ( or the lemon oil, if using).
5. Spoon the batter into your prepared pan and smooth the top with an offset spatula.
6. Bake the cake 55 to 60 minutes, or til a toothpick inserted into the center comes out clean.
7. While the cake is finishing it's baking, make the glaze by combining the sugar and lemon juice in a small bowl. Set aside.
8. Once the cake comes out of the oven, set it aside on a wire cake to cool 5 minutes. Run a knife around the edges to loosen and turn the cake out onto the rack. Place another rach on top and turn the cake over so it's right side up.
9. Poke the hot cake all over the top with a cake tester or toothpick. Stir the glaze again, then brush the top with the glaze, letting it sink in, then brush on more glaze, continuing til all the glaze is used.
10. Allow the cake to cool completely before slicing.

Peach Crumb Cake

Still making my way through the load of peaches!

This time we're going from Peach Crumb Pie to Peach Crumb Cake.

 This cake is light and not too sweet...perfect for breakfast or a late night snack. Don't be shy with the peaches on top. I used 4 peaches but they were small. If you're using larger peaches, it's okay to just use 4 but if your peaches are on the small side, I'd go with at least 5 peaches.

Make the topping first by throwing all the ingredients into a food processor and pulse til crumbly.
Then make the cake batter.
Then pour it into your prepared pan and spread evenly.

Place the sliced peaches over top of the batter.
Then sprinkle the topping over the peach slices.

Then bake... and cut yourself a nice big piece!

Peach Crumb Cake ( from "The Best of Gourmet 1994")

Topping:
1 cup AP flour
1/2 cup firmly packed light brown sugar
3/4 stick ( 6 tbsp.) unsalted butter, softened
3/4 tsp. cinnamon

Cake:
1 stick ( 1/2 cup) unsalted butter, softened
2/3 granulated sugar
2 large eggs
1 cup AP flour
3/4 tsp. baking powder
1/2 tsp. salt
4 large peaches ( if small, use 1 more)
***************************
Preheat oven to 350. Butter and flour an 8" round or square pan.
1. Topping: In a food processor, combine flour, brown sugar, butter and cinnamon and pulse til the mixture is crumbly. Set aside.
2. In mixing bowl, cream the butter and sugar til the mixture is light and fluffy, about 2 minutes.
3. Add the eggs, one at a time, beating well after each addition.
4. Add in the flour, baking powder and salt and beat the batter til just combined.
5. Spread the batter evenly into you prepared pan, then place the sliced peaches over top.
6. Sprinkle the crumble topping over the peaches and bake for 50 minutes to 1 hour, or til tester comes out clean.
Serve the cake warm or at room temperature.

Cranberry Upside Downer

There's something so comforting about upside down cakes. Warm fruit on top with a delicious delicate cake underneath. It's the best!

No I know it's a little odd to be surrounded by so much fresh fruit now that summer is in full swing but I came across this recipe and remembered the two bags of frozen cranberries I still had left in the freezer. I could have used fresh pears or apples but I just love the flavor of cranberries...and oh, that beautiful color! Let's think Christmas in July.

I found this wonderful book called " Sweet Times, Simple Desserts for Every Occasion" and guess who wrote it? Dorie Greenspan. It's from 1991 and I didn't even know about this book til I came upon it at a local outdoor art show in the park this weekend. They had a booth of all kinds of books and this one just jumped out at me! Lucky me!

This cake is easy to make and would be perfect for a quick dessert to make for company. It's great just with a dollop of whipped cream. Dorie suggests using pears or apples and I could really see how apples would be ideal since there's a full teaspoon of cinnamon in the batter. Now that would be a great Fall dessert.

I used a round cake pan but I bet you could also use a cast iron skillet like I did for this cake.

Brush the top with red currant jelly ( or really any jelly flavor you have would, I'm sure, be fine).

The cake is delicious warm or room temperature. And don't forget the whipped cream.
Enjoy!

Cranberry Upside Downer, from "Sweet Times" by Dorie Greenspan

6 tbsp. unsalted butter
6 tbsp. sugar
1/4 cup pecans or walnuts ( I used chopped pecans but you can also use halves)
2 cups cranberries, fresh or frozen ( not thawed)
1 cup AP flour ( I used 4.5 ozs.)
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 cup ( 1 stick) unsalted butter, at room temp.
1/2 cup sugar
1 tsp. vanilla
2 large eggs, room temp.
1/3 cup milk, room temp.
1/3 cup red currant jelly
Vanilla ice cream or whipped cream for garnish
*********************************

1. Position rack in center of oven and preheat to 350. Get ready an 8" round cake pan.
2. Melt the 6 tbsp. butter in a small saucepan, then add the 6 tbsp. sugar and stir til the mixture comes to a boil. Pour this evenly over the bottom of the cake pan.
3. Sprinkle the nuts over this, then the cranberries, in a single layer. Set aside.
4. In a medium mixing bowl, whisk together the flour, baking powder and cinnamon.
5. Cream the butter, then add in the 1/2 cup of sugar and continue to beat on medium speed til the mixture is pale and creamy, about 3 minutes.
6. Add in the vanilla, then beat in the eggs, one at a time, scraping the bowl occasionally. Beat on medium speed for 2 minutes.
7. With the mixer on low speed, add in half the dry mixture, mixing only til combined.
8. Gently mix in the milk, then add the remainder of the flour mixture.
9. Spoon the batter over the cranberries and smooth out the top.
10. Bake 40 to 45 minutes or til the cake is golden and a toothpick inserted into the center comes out clean.
Run a knife around the sides of the pan and turn the cake out onto a cake plate. ( If any berries stick to the pan, just scrape them off with a knife and spread them on the cake).
Warm the jelly, just til it liquifies,  (I warmed in the microwave) and brush onto the top of the cake.
Serve the cake warm or at room temperature.