I dipped the tea bag up and down, my steaming drink turning a deeper shade of bronze with each plunge. When it reached just the right color, promising sips of a strong brew, I swirled in a spoonful of sugar and a stream of half and half. As I stirred, my eyes glanced over to the counter, where clean loaf pans were stacked, ready to put away. I thought to myself, I wish there was a slice left.
I’ve been obsessed with fresh cranberries this week, it’s like the holiday lightbulb finally turned on inside my head. I want to put cranberries in everything. Sauces, salads, cakes, pasta. Ok, maybe not pasta. But definitely cakes.
So I did.
I made a few loaves of Fresh Cranberry Tea Cake, one to send down to some friends down the street, and the other to enjoy for ourselves. I thought there might be at least a slice left to welcome my brother when he flies in tonight.
We ate it all. But not to worry, it’s so simple, I can make more in a jiffy. I’ll have to double my batch – after all, I think my sister would like a piece, too.
Fresh Cranberry Tea Cake
Perfect for breakfast, an afternoon snack, paired with tea or coffee, or even a rustic dessert, this cake is just right for holidays with house guests. The buttermilk batter makes for a cake that stays moist, each slice boasting a bite of tart, fresh cranberry.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 cup buttermilk (Use good quality, thick buttermilk. Do not substitute with milk and lemon juice)
- 1 1/2 cups halved fresh cranberries
Place racks in the center of the oven, and preheat oven to 350°F. Prepare 2 loaf pans (1.5lb loaf pans measuring 10″x5″x3″) by lightly coating with baking spray (or butter), and lining with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt, and set aside. In the bowl of an electric mixer, cream butter and sugar together. Add vanilla and egg, mix well. Add the buttermilk and flour mixture in batches, alternating. Stir in the cranberries.
Divide the batter into two loaf pans. Bake for about 30 minutes, or until golden. Depending on your oven and the size of your loaf pans, this may need more time; check the cakes at the 30 minute mark, and continue baking, if necessary, until a toothpick inserted in the center comes out clean and the cake is springy to the touch.