Bog Berries Quick Cake

November 14, 2009 in Recipes by Annacia

a-bog-berry-quick-cake
If you enjoy bog berries (cranberries) them you’ll surely enjoy this cake. It’s made in a flash using the food processor and it comes out very light and fluffy and will be welcomed through the holidays or any days.

MAKES: 8 servings
INGREDIENTS:

  • TOPPING:
    • 1 cup whole wheat flour
    • 1/2 cup dark brown sugar,packed (or 1/4 cup Splenda brown)
    • 6 tablespoons unsalted butter, cold, cut into 6 pieces
    • 1/2 teaspoon grated nutmeg
  • CAKE:
    • 1 1/2 cups all-purpose flour
    • 2/3 cup granulated sugar (or Splenda)
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 6 tablespoons unsalted butter, cold, cut into 6 pieces
    • 2/3 cup buttermilk
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 1/4 cups fresh cranberries

    DIRECTIONS:

  • Heat oven to 375 F degrees.
  • Butter 9-inch square baking pan.

    • Prepare topping:

  • Process flour, brown sugar, butter, and nutmeg in food processor until thoroughly blended and looking like crumbs.
  • Transfer to small bowl.

    • Prepare cake:

  • Put flour, sugar, baking powder, baking soda, cinnamon, and salt in food processor and process until mixed.
  • Add butter and pulse jut until mixture resembles coarse crumbs.
  • Whisk buttermilk, eggs, and vanilla together in small bowl.
  • Add to dry ingredients and process just until blended.
  • Add in cranberries and give it 3 brief pulses.
  • Pour batter into buttered pan and sprinkle crumb topping evenly over top.
  • Bake cake until wooden pick inserted in center comes out clean, about 45 minutes.
  • Cool completely on wire rack before cutting.
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