Cranberry Cake
Ingredients
- 1 cup / 112 g rye flour
- 3 cups / 375 g unbleached all-purpose flour
- 2 tablespoons aluminum-free baking powder
- 1 teaspoon fine-grain sea salt
- 2 cups / 480 ml buttermilk
- 2 teaspoons vanilla extract
- 1 cup / 225 g unsalted butter, at room temperature
- 1 1/4 cups / 250 g granulated cane sugar
- 4 eggs, at room temperature
- 1 1/2 cups / 5 ounces cranberries, fresh or frozen
- 1 1/2 cups / 200 g confectioners' (powdered) sugar
- 3 to 4 tablespoons buttermilk
- 1/2 vanilla bean, split and scraped
- Sparkling cranberries (optional)
Instructions
- Preheat the oven to 350°F / 170°C. Butter and flour a 9x5-inch loaf pan or other preferred pans.
- Sift the flours, baking powder, and salt together. Set aside.
- In another bowl, stir together the buttermilk and vanilla. Set aside.
- Using a stand mixer, cream the butter until light and fluffy. Add the sugar and beat until well incorporated.
- Add the eggs one at a time, incorporating each before the next addition. Mix until uniform and creamy.
- Add one-third of the dry ingredients, then one-third of the buttermilk, stirring between each addition. Repeat until fully combined.
- Toss the cranberries in a bit of flour and fold into the batter.
- Pour the batter into the prepared pan and bake until a tester comes out clean (30-50 minutes for smaller pans, around 1 hour for a 9x5 loaf pan).
- Cool slightly before removing from the pan. Cool completely before icing.
- For the glaze, stir together the confectioners' sugar, buttermilk, and vanilla until smooth. Drizzle over the cooled cake and add sparkling cranberries if desired. Allow icing to set before serving.
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