Cranberry Kuchen: Best use of leftover cranberries
Thanks to Michelle at Scribbit for this recipe; she has great taste and and a great blog, too.
For cranberry sauce:
2 ½ cups fresh cranberries
½ cup maple syrup
2 ¼ cups flour
½ cup sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
1/3 cup butter
½ cup milk
½ cup sugar
1/3 cup flour
½ teaspoon ginger
¼ cup butter
1/3 cup sliced almonds
To make sauce, in a saucepan cook berries in maple syrup over medium heat until berries just beginning to pop.
To make cake, mix all dry ingredients (flour, sugar, baking powder and salt) then add wet ingredients (butter, egg and milk) and mix until well combined.
Spread half of batter in 9x9 greased pan. Top with berry sauce then drop remaining batter by spoonfuls onto top. Combine the sugar, flour and ginger for the topping then cut in butter and add sliced almonds. Sprinkle on top of cake.
Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean and top is golden.
Just because I could, I tried out my new zest file (a Christmas gift) and the peelings from La Petite's orange, and sprinkled orange zest on top of the cake. Cranberry and orange are two great tastes that taste great together. Delicious!