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Cranberry Breakfast Cake

Saturday, December 8, 2018 21:10

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We suffered a fatality in our home today. My trusty Nikon Bridge Camera, who has been my constant companion for the past three years died a quick and irreparable death immediately following the taking of half of the photos of this lovely cake. Hence the lousy photos at the base of this post, of the individual pieces. Sigh . . .

I had to take them with my phone and suffice it to say . . . my phone photos are highly inadequate. I don’t understand these people that take brilliant photos with their phones. I must not have it on the right setting or something, because UGH!

Anyways, don’t let the crappy photos deter you from wanting to bake this fabulous breakfast cake! It really is delicious! Stogged full of lots of berries and toasted walnuts!

It cuts like a dream and is so delicious warm . . . the berries tart and delicious against the sweetness of the cake batter . . . with that lovely nutty crunch of walnuts. Perfect with your morning cuppa!

Its equally good when served warm as a dessert with scoops of cold vanilla ice cream . . . or yes, clotted cream, pouring cream or even warm custard sauce.

I really, really hope that you will be able to bake one up for your family over these next few weeks. I just know it will be enjoyed immensely!

Yield: 8

Author: Marie Rayner

Cranberry Breakfast Cake

prep time: 10 mins cook time: 40 mins total time: 50 mins

Easy to make and super light, this goes great in the morning with a hot cuppa. Interestingly enough it is also great served as a dessert, warm, with some vanilla bean ice cream!

ingredients:

140g plain flour (1 cup)

190g white sugar (1 cup)

1/4 tsp salt

200g fresh or frozen cranberries (2 cups)

45g chopped toasted walnuts (1/2 cup)

120g butter, melted (1/2 cup)

2 large free range eggs, lightly beaten

1 tsp almond extract

Icing sugar to dust

instructions:

Preheat the oven to 180*C/350*F/gas mark 4. Butter a 9 inch round cake tin well. Set aside.

Whisk the flour, sugar and salt together. Stir in the cranberries and walnuts. Mix together the melted butter, eggs and almond extract. Stir into the dry ingredients. The batter will be very stiff if you are using frozen berries. Spread into the prepared pan. Bake or 40 to 45 minutes, or until a toothpick inserted in the centre comes out clean and the top is golden brown. Serve warm, dusted with icing sugar.

Created using The Recipes Generator

Can you see the difference in the photos? Makes me so sad. My camera is like my right arm. I don’t know what I am going to do. I may have to sacrifice my credit card and bite the bullet. Sigh . . . two steps forward and three steps back . . . that’s life for you! Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen

http://theenglishkitchen.blogspot.com/

Source: https://theenglishkitchen.blogspot.com/2018/12/cranberry-breakfast-cake.html

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