Poll-Workers' Peerless Cranberry Coffeecake - Powerful Handmade site

Poll-Workers’ Peerless Cranberry Coffeecake

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Poll-Workers’ Peerless Cranberry Coffeecake

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Americans have a long history of Election Day cakes, with recipes dating back to the 1700s. Originally a yeasted fruitcake-style confection that showcased the baking skills of Colonial-era housewives, it was served on Election Day to celebrate the right to vote (of the men, anyway).

In the more modern era, all poll workers deserve thanks, and what better way to do so than with a quick cranberry coffeecake?

At a glance

Prep
Bake
Total
Yield
24 servings

Ingredients

Cake

  • 1/2 cup (8 tablespoons) unsalted butter
  • 3/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/8 teaspoon orange oil or 1 teaspoon orange zest
  • 1/2 teaspoon Buttery Sweet Dough Flavor or 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup yogurt, plain or vanilla
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 to 1 1/2 cups coarsely chopped fresh cranberries

Topping

  • 2/3 cup brown sugar
  • 1/2 teaspoon cinnamon

Cake

  • 4 ounces unsalted butter
  • 3/4 teaspoon salt
  • 7 ounces granulated sugar
  • 3 3/4 ounces brown sugar
  • 1/8 teaspoon orange oil or 1 teaspoon orange zest
  • 1/2 teaspoon Buttery Sweet Dough Flavor or 1 teaspoon vanilla extract
  • 2 large eggs
  • 8 ounces yogurt, plain or vanilla
  • 10 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 1/2 to 5 1/4 ounces coarsely chopped fresh cranberries

Topping

  • 5 ounces brown sugar
  • 1/2 teaspoon cinnamon

Cake

  • 113g unsalted butter
  • 3/4 teaspoon salt
  • 198g granulated sugar
  • 106g brown sugar
  • 1/8 teaspoon orange oil or 1 teaspoon orange zest
  • 1/2 teaspoon Buttery Sweet Dough Flavor or 1 teaspoon vanilla extract
  • 2 large eggs
  • 227g yogurt, plain or vanilla
  • 298g King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 99g to 149g coarsely chopped fresh cranberries

Topping

  • 142g brown sugar
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.
  2. To make the cake: In a large bowl, beat together the butter, salt, sugars, orange oil, and sweet dough flavor or vanilla until well-combined.
  3. Add the eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and baking soda.
  5. Add the flour to the butter mixture alternately with the yogurt, stirring to combine.
  6. Spoon the batter into the pan. Sprinkle the cranberries over the top, pressing them in gently.
  7. To make the topping: Mix together the brown sugar and cinnamon, and sprinkle it over the cake in an even layer.
  8. Bake the cake for 30 to 35 minutes, until a cake tester inserted into the center comes out clean. Serve it right from the pan.
  9. Store, covered, for 3 days at room temperature, or freeze for up to a month.
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