Cranberry Almond Snack Cake
Text and Photo by Jac Kyles Baker
Makes one 7 x 5 inch cake
Ingredients
4 TB unsalted butter, melted
1/3 cup light brown sugar
1 TB vegetable oil
1 tsp vanilla extract
1 egg, lightly beaten
1/4 teaspoon salt
1/3 cup sliced almonds
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 cup fresh or frozen cranberries
For the cranberry icing (optional):
3/4 cup powdered sugar
1 to 2 TB cranberry juice
Preparation
Line a 7 x 5 x 1.5 inch microwave safe pan with parchment paper.
In a large bowl, whisk flour, baking soda and baking powder together. Stir cranberries into flour.
In a separate bowl: beat brown sugar, salt, oil and butter until light and creamy. Beat in egg until combined. Stir in almonds and vanilla.
Make a well in the bottom of the flour bowl. Add about a third of the liquid mixture to the well. Stir in some of the flour. Gradually stir in liquid until the batter is smooth.
Spread batter evenly into prepared pan.
Microwave cake on MED HIGH (80% power) for 2 minutes and 30 seconds to 3 minutes.* Check cake's progress every minute. Test doneness by sticking a toothpick or paring knife into center of cake; it should come out with a few crumbs attached.
Carefully remove pan from microwave. Cool on a wire rack for five or so minutes. Remove cake from pan. Cool completely on rack.
Drizzle cooled cake with cranberry icing, if using (see recipe below).
Store cake in an airtight container. Serve at room temperature.
To make cranberry icing:
Add powdered sugar to small bowl. Stir in 1 TB cranberry juice at a time until icing can be poured from a spoon in a thick stream.
Cook’s Notes
*Time will vary depending on whether you use frozen or fresh cranberries.
