This cake is festive looking and nutritious (as cakes go). The sweetness is subtle unlike a pineapple upside-down cake. This has been served as the home-baked goodness for breakfast and Lillie’s guests thought it was tasty and others preferred my sugar cinnamon muffins.
Pre-heat oven 350°F
9” Cake pan buttered
1 cup dark brown sugar
4 tablespoons butter
12oz package of fresh cranberries (whole)
In a small sauce pan, melt the butter and sugar together and cook slowly until the brown sugar becomes steamy. Do not burn. Pour into bottom of cake pan. Then place in your washed fresh cranberries (whole) over the melted sugar.
|1 1/2 cups||flour|
|2 teaspoons||baking powder|
|1 1/2 teaspoon||vanilla|
|Cream of tartar|
Yield 12 standard size muffins or 6 large muffins.
|1 3/4 cups||flour|
|1 1/4 cups||sugar (I use one cup sugar)|
|1 tablespoon||baking powder|
|1 teaspoon||cinnamon (if your spices are old – get new!)|
|1/8 teaspoon||ground cloves|
|1/8 teaspoon||cardamom (secret ingredient)|
|1 cup||pumpkin puree (fresh or from a can)|
|1 tablespoon||whole sour cream|
|1/2 cup||whole milk|
|1/2 cup||vegetable oil|
|1/2 cup||coarsely chopped nuts (walnuts or pecans)|
I haven’t tried making a “loaf” of this recipe, but will try it sometime soon. These are delicious plain or you can top these muffins with a sugar drizzle icing (or maybe a sweet cream cheese topping.) Guests at Lillie’s seem to like a little sweet something in the morning served warm with butter on the side.
Preheat oven at 375°F
Spray non-stick 9x 5 loaf pan or muffin pan (use liners)
|1 cup||all purpose flower|
|1/2 teaspoon||baking soda|
|2 teaspoon||baking powder|
|1 cup||sour cream|
|1 egg||lightly beaten|
|2 tablespoons||melted butter|