Psst! Here’s a quick-and-easy dessert for the Thanksgiving groaning board. And, since it’s served right from the pan it’s baked in, it’s incredibly easy to wrap and take to wherever your moveable feast is being held this year.
We posted a blog on a berry-topped cake back in September. Now that Thanksgiving is upon us, it’s time to take that same recipe and substitute fresh cranberries for the raspberries.
Take a look at our recipe for Late Summer Berry Torte. Make the following changes, and Bob’s your uncle: Thanksgiving Cranberry Cake.
Spoon the batter into a lightly greased 8″ round pan. Top with 2 cups fresh cranberries. Sprinkle the cranberries with 1/3 cup granulated sugar + 2 tablespoons coarse sparkling sugar; or with 1/2 cup granulated sugar.
Bake in a preheated 350°F oven for 45 minutes, until a cake tester or toothpick inserted into the center of the cake comes out clean. Remove from the oven, and serve warm – as is, or topped with ice cream or whipped cream.
Bookmark this blog, and let the Thanksgiving countdown continue!