Celebrate the festive season with our delightful Festive Cranberry Cake, complete with a cinnamon spiced crumble and a sweet drizzle of maple icing. This recipe brings together the tartness of fresh cranberries with the warmth of cinnamon and the richness of maple syrup. The cake becomes more moist over time, making it a perfect treat to enjoy throughout the week. You can personalize this cake with your own festive touches, such as orange zest, additional spices, or white chocolate chunks.
Ingredients:
- Cranberry Cake:
- Unsweetened Almond Milk (or any plain milk): 200ml
- White Vinegar: 1 tbsp
- Sunflower Oil: 80ml
- Granulated or Golden Sugar: 170g
- Vanilla Extract: 2 tsp
- Baking Powder: 1 tsp + ½ tsp
- Cinnamon Powder: 1½ tsps
- Salt: ¼ tsp
- All-Purpose Flour: 200g
- Fresh Cranberries: 140g
- White Chocolate Chunks (optional): ¼ cup
- Maple Icing:
- Powdered Sugar: 90g
- Maple Syrup: 15ml
- Milk: 2-3 tsp (adjust for consistency)
- Cinnamon Crumble:
- Butter (melted): 45g
- All-Purpose Flour: 95g
- Light Brown Sugar: 60g
- Salt: ¼ tsp
Instructions:
- Cake Preparation: Preheat the oven to 350°F. Grease and line an 8-inch round cake pan or springform pan. In a bowl, combine warm milk and vinegar. Let sit for 2-3 minutes, then add sugar, oil, and vanilla extract, whisking until sugar dissolves. Mix dry ingredients separately and combine with the wet ingredients. Fold in cranberries and pour batter into the pan.
- Bake: Top with a layer of unbaked cinnamon crumble. Bake for 30-35 minutes or until firm to the touch. Cool in the pan for 30 minutes, then transfer to a serving plate.
- Maple Icing: Mix powdered sugar and maple syrup. Add milk gradually to reach desired consistency. Drizzle over the cooled cake.
- Cinnamon Crumble: Mix flour, brown sugar, and salt. Stir in melted butter to form crumbs. Chill until ready to use. Store any extra in the refrigerator.
Enjoy this Festive Cranberry Cake with Maple Icing and Cinnamon Crumble, a perfect holiday treat that brings joy and flavor to your festive celebrations!