Recipe from Cooking Light Magazine
Husband-Tested in Debbie’s Kitchen
(Friend of Alice)
12
servings
Full disclosure: I haven’t actually
made it myself, BUT I’ve enjoyed this cake made by my buddy, Debbie, on more
than one occasion. It’s a perfect
balance between the tart cranberries and the sweet tender cake. It is just what
we need with a hot cup of coffee or tea. J And, look how pretty!
¾ cup
packed light brown sugar
4 Tablespoons
unsalted butter, softened, divided
2 Tablespoons
plus ¼ cup fresh orange juice, divided
1
12-ounce bag fresh or frozen (thawed) cranberries (about 3 cups)
¾ cup
whole-wheat pastry flour
¾ cup all-purpose
flour
2 teaspoons
baking powder
¼ teaspoon
salt
2 large
eggs, at room temperature
1/3 cup
canola oil
1 cup
granulated sugar
1
teaspoon vanilla extract
½ cup
low-fat milk, at room temperature
Sweetened
whipped cream for garnish
Preheat
oven to 350°F. Heat brown sugar, 2
Tablespoons butter and 2 Tablespoons orange juice in a large (12-inch)
cast-iron or regular skillet over medium heat, stirring constantly, until the
butter melts and the mixture starts to bubble. Let cool. Coat the sides of the
skillet with cooking spray.
Bring the
remaining ¼ cup orange juice and cranberries to a simmer in a medium saucepan,
stirring often, until about half the cranberries have popped. Pour evenly over
the cooled brown sugar mixture in the skillet.
Whisk
whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.
Separate
egg whites and yolks. Place the yolks in a large bowl and add the remaining 2
tablespoons butter, oil, granulated sugar and vanilla. Beat with an electric
mixer or stand mixer on medium-high speed until light and fluffy. Stir in the
flour mixture alternately with milk, using a rubber spatula, starting and
ending with the flour. Stir just until the flour is incorporated. Beat the egg
whites in a clean dry mixing bowl with clean dry beaters on medium-high speed
until they hold soft peaks. Fold one-third of the egg whites into the batter, and
then gently fold in the rest until almost no white streaks remain. Spread the
batter over the cranberries.
Bake until
the top is golden brown and the cake pulls away from the sides of the pan, 30
to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Run a knife
around the edge of the pan and carefully invert the cake onto a serving plate.
Let cool for at least 30 minutes more before serving. Serve warm or room
temperature. Garnish with whipped cream, if desired.
NUTRITION
357 calories; 13 g fat (4 g sat , 5 g mono ); 55 mg cholesterol; 57 g
carbohydrates; 4 g protein; 3 g fiber; 194 mg sodium; 94 mg potassium.
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