Are you looking for a simple yet impressive dessert to wow your friends and family? Look no further! This cranberry walnut cake recipe is the perfect blend of sweet, tart, and nutty flavors, making it ideal for holiday gatherings or a cozy weekend treat. It's surprisingly easy to make, even for beginner bakers, and the result is a moist and flavorful cake that's sure to become a new favorite. Let's get baking!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh or frozen cranberries
- ½ cup chopped walnuts
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan. This ensures your cake won't stick and will bake evenly.
Mixing the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This simple step helps distribute the leavening agents evenly throughout the batter for a light and airy cake.
Creaming Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer, but can be accomplished with a strong arm and a wooden spoon if needed. The creaming process incorporates air into the batter, contributing to a tender crumb.
Adding Wet Ingredients:
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to fully incorporate each egg before adding the next to achieve a consistent batter.
Combining Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake.
Incorporating Cranberries and Walnuts:
- Gently fold in the cranberries and walnuts. Folding ensures the fruit and nuts are evenly distributed throughout the cake without being smashed.
Baking the Cake:
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 30-minute mark to avoid overbaking.
Cooling and Serving:
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Allowing the cake to cool slightly in the pan helps prevent it from breaking.
Tips for the Best Cranberry Walnut Cake:
- Use fresh cranberries for the best flavor and texture. If using frozen cranberries, don't thaw them before adding them to the batter.
- Toast the walnuts before adding them to the batter for a more intense nutty flavor.
- For a richer flavor, use brown sugar instead of granulated sugar.
- Add a glaze or frosting to elevate your cake to the next level. A simple powdered sugar glaze is a classic choice.
Variations:
- Citrus Twist: Add the zest of one orange or lemon to the batter for a bright, refreshing flavor.
- Spiced Up: Increase the amount of cinnamon and nutmeg, or add a pinch of allspice or cloves for a warmer, spicier cake.
- Chocolate Delight: Add ½ cup of semi-sweet chocolate chips to the batter for a delicious chocolate cranberry walnut cake.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Fat: 15-20g
- Protein: 4-5g
- Carbohydrates: 40-45g
This delicious cranberry walnut cake is perfect for any occasion. It's a guaranteed crowd-pleaser, offering a delightful combination of textures and flavors. Enjoy making and sharing this simple yet impressive homemade treat!