Goodbye Mrs. Smith: Last Minute Cranberry Cake
So, it's 2 days before turkey day and you haven't bought those Mrs. Smiths' pies yet? What are you waiting for? (why do people think they are baking a homemade pie, when they are heating up a frozen Mrs. Smiths's?????).
You can make this cake while having your a.m. coffee (like I did), it's so easy, and stick it in the freezer and you will have the most delicious, impressive, festive cake going, or make it Wednesday night for Thursday's festivities.
It's that easy.
I made 2, one for Thursday and one for Christmas. I plan on slicing into wedges and serving on my dessert tray along w/ my Swedish Apple Pie and Walnut Torte.
This is for the non-bakers out there, there is nothing fancy, no frosting, no egg white whipping, just a plain 1 cup sugar, 1 cup flour, 1 stick butter, my kind of cake.
I think it's the 2 dashes of almond extract that makes this cake amazing, because I can't figure out why everyone loves this, heck, I don't even like cranberries.
The Silliest, Easiest, Cranberry Cake.....make in your sleep. (adapted from Lottie & Doof):
1 cup sugar
1 stick butter (1/2 cup), softened
1 tsp almond extract
1 cup flour
1 tsp baking powder
1 cup of fresh cranberries
2 tbsp sugar for topping
Mix the butter and sugar with the almond extract and eggs.
Mix in the dry ingredients.
Grease a 9" springform or 9" tart pan w/ removeable bottom and spread batter in pan.
Press the fresh cranberries into the top and sprinkle w/ the 2 tabelspoons of sugar.
Bake in a 350F oven for 35 minutes. Let cool in pan before unmolding.
See ya' Mrs. Smith.