A new twist on something old.
Wheat Flour Cranberry Cake. More dense and compact.
This was a neat little recipe. We’ve all had a cranberry loaf or bread or cake but not with sprouted wheat flour before. You may find that this is a new favorite for you. Just bake and enjoy …
- 2/3 c. thin yogurt (or buttermilk)
- 6 T. butter, melted and cooled slightly
- 3/4 c. maple syrup
- zest of one orange (or lemon)
- 1 egg, lightly beaten
- 2 c. sprouted soft wheat flour
- 1 t. baking powder
- 1/2 t. baking soda
- 1 t. kosher salt
- 6 oz. cranberries (about 1 1 /2 c.), coarsely chopped (I use a food processor)
- 1/2 c. toasted pecans or walnuts
- Preheat oven to 375. Dip a pastry brush in the melted butter, and coat the inside of a standard size loaf pan.
- Stir together yogurt (or buttermilk), maple syrup, orange zest, melted butter, and egg.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt. Add the wet ingredients, and stir gently just to combine using a rubber spatula. Fold in the cranberries and nuts, and spread into prepared pan – being sure to spread it well into the corners.
- Bake at 375 for 15 minutes, then lower the heat to 350 and continue baking for 45-55 minutes until the top is deep golden brown and a tester comes out mostly clean. (I’ll try baking this next time at a lower temperature throughout the whole baking time.) If the loaf appears to be darkening too fast during baking, tent it with foil.
- Remove from oven, let stand in the pan on a wire rack for 10 minutes before removing from pan to cool completely before slicing.
More Cranberry Recipes