Cranberry Cobbler

Are you wondering what to do with that “buy one get one” bag of cranberries? Are you’re looking for a quick recipe and love the tart and tanginess of cranberries?  If you answered yes to either question then I’d give this recipe some serious consideration.  Besides the glorious reds of the cranberries the true beauty of this cobbler is the ease in which it comes together.

The Pioneer Woman called this Nantucket Cranberry Pie and when I did everyone kept asking how was it a pie. To save you the aggravation may I introduce you to cranberry cobbler?

Before we move on to the recipe I’d like to mention that I did think the “cobbler” part a tad too sweet.   On the other hand my parents, specifically my Dad thought the filling a little too tart.  Depending on how tart or sweet you like things I would adjust the amount of sugar used in the filling and/or the cobbler. 

Cranberry Cobbler

Ingredients

• Butter, For Greasing
• 2 cups (heaping) Cranberries
• ¾ cups Pecans, Chopped (measure, Then Chop)
• ⅔ cups Sugar, (Next time I would bump this up to 3/4)
• 1 cup Flour
• 1 cup Sugar, ( Next time I would cut this to 3/4)
• 1 stick Unsalted Butter, melted
• 2 whole Eggs, Lightly Beaten
• 1 teaspoon Pure Almond Extract,  (I used vanilla) 
• ¼ teaspoons Salt
• 1 Tablespoon Sugar For Sprinkling (I used Turbinado)

Preparation Instructions

*Adapted from a recipe by Laurie Colwin*

Preheat oven to 350 degrees.

Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.

In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine.

Pour batter slowly over the top in large “ribbons” in order to evenly cover the surface. Spread gently if necessary.

Bake for 45 to 50 minutes (Mine was done in 40 minutes). 5 minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.

Cut into wedges and serve with ice cream or freshly whipped cream.

Click here for printable recipe with my changes.

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Flourless Chocolate Cake With Spiced Cranberry Sauce

Did you do a quick double check to see if you were on the right blog? lol Yes, you read that correctly.  Chocolate, here on 3B’s.  :)  It doesn’t happen often but it does happen.  See here and here.   I know that for some of you it doesn’t happen often enough.  And that is why you are now seeing a flourless chocolate cake. (Naomi, I made this cake before I saw your/my tart.  Had I seen it first I would have been ALL over it!)  I’m trying to keep my chocolate lovin’ peps happy. For those of you that are  raisin lovers don’t hold your breath for them as it ain’t happenin’!  Sorry.  :)

So about this cake.  I’d like to say that it changed my opinion on chocolate but it didn’t.  That’s not to say you chocolate lovers wouldn’t go crazy for it;  just that it didn’t have me or the kids rethinking our position of chocolate.   (94% of the 259 reviewers would make it again)Because we found the cake super rich and chocolatey we topped it with whipped cream and Faith’s delicious spiced (and tart) cranberry jam.  Once we did, the cake slices were quickly eaten with no complaints of it being too chocolatey.

The flourless chocolate cake recipe is from Epicurious and the spiced cranberry jam/sauce is from An Edible Mosaic.  If you haven’t been to Faith’s blog yet you need to stop and click here.  She has a wonderful variety of recipes and lovely photos to go along with them.

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Here’s Babygirl in her Halloween costume.  She was a Hogwarts's student.

Everyone meet Jeter the newest member of our family. We’ve had him for almost a month and needless to say Babygirl is beyond thrilled!

Cranberry Vanilla Coffeecake

Here it is short and sweet...if you like cranberries and enjoy coffee cakes that are not too sweet than this one is for you! 

I made this on Friday night when Jalen had two of his buddies over to hang out and play Wii.  It wouldn't have been my first choice as a dessert for the kids but I had cranberries that either needed to be used or thrown out and I remembered enjoying the photos of this cake on the blog Lottie & Doof.  I wasn't certain how well it would go over but I shouldn't have worried each of the four kids had TWO pieces.  Yeah, it was good!

Out of necessity I made a few changes to the recipe.  I highlighted 'em in red for ya!

Cranberry Vanilla Coffeecake (adapted from the December issue of Gourmet)

Make sure you read the directions carefully, the vanilla sugar you make ends up getting divided between the cake, filling and topping.

• 1/2 vanilla bean, split lengthwise (1 1/2 tsp vanilla bean paste)
• 1 3/4 cups sugar
• 2 cups fresh or thawed frozen cranberries (6 oz)
• 2 cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 3/4 teaspoon salt (I used kosher sea salt)
• 1 stick plus 1 tablespoon unsalted butter, softened, divided
• 2 large eggs
• 1/2 cup whole milk (I used 2%)

Preheat oven to 375°F with rack in middle.

Generously butter a 9- by 2-inch round cake pan (I used a square 8x2 in pan). Line bottom with a round of parchment paper and butter parchment (I lined the pan with nonstick aluminum foil leaving an overhang as "handles" and then sprayed the foil with Baker's Joy).

Scrape seeds from vanilla bean into a food processor with tip of a paring knife (reserve pod for another use if desired). Add sugar and pulse to combine. Transfer to a bowl.  (This is where I really strayed from the recipe.  I didn't have any vanilla beans so I had to improvise.  I put the sugar in a medium bowl and added 3/4 tsp vanilla bean paste.  I mixed it well with a fork.  I then added another 3/4 tsp.  You could probably add the whole thing at once but I was trying to follow the recipe as best as I could.  After adding the first 3/4 tsp I realized that the sugar need more vanilla to make it vanilla sugar.  I probably could have done this in the food processor.)

Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped (do not purée), set aside. (The cranberries become very juicy as they macerate.  Use a slotted spoon if you're concerned about the amount of juice.)

Whisk together 2 cups flour, baking powder, and salt. Beat together 1 stick butter and 1 cup vanilla sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Scrape down side and bottom of bowl. Reduce speed to low and mix in flour mixture and milk alternately in batches, beginning and ending with flour, until just combined. Spread half of batter (it will be thick) in pan, then spoon cranberries over it, leaving a 1/2-inch border around edge. Top with remaining batter and smooth top (I added the top batter in five blobs and then spread them out until they met.) Blend remaining 1/4 cup vanilla sugar with remaining Tbsp each of butter and flour using your fingertips. Crumble over top of cake. Bake until a wooden pick inserted into cake (not into cranberry filling) comes out clean and side begins to pull away from pan, 45 to 50 minutes (I baked mine for 34 min).

Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up. (I don't know how you nicely get the cake out unless you do like I did and lined it with foil to lift it out.) Sprinkle with confectioner’s sugar.

Btw, I used my new Lowel EGO light!  I need to get the hang of it but I hope in no time you'll see a marked improvement to my photos!

 

LiveJournal Tags: cranberry,vanilla,coffeecake