Well, here we are, less than two weeks from Thanksgiving, and COVID numbers are worse than they were in wave one, and the stores are getting thin with supplies. Meanwhile, Thanksgiving and the end-of-year holidays are at our doorsteps. We decided to self isolate for Thanksgiving and plan on conducting a zoom call with family in our respective kitchens while we all prepare our own dinners and visit for a time. It’s not the same. But I have an auto-immune disorder, and my father has a slow-moving Non-Hodgkins Lymphoma. So as hard as it is to be separate, we think it’s more important to be safe. I know a lot of you are having those tough conversations and decisions to make this week, too. I hope that whatever you do, that you stay safe and stay well.
As we all pivot to simplifying and down-sizing our menus for this unique and unprecedented Thanksgiving, I wanted to share this lovely cake which has a wonderful holiday flavor profile. You can make extra cranberry sauce for Thanksgiving to make this cake. I simply bought an extra can of whole cranberry sauce when shopping, to whip this up. Sometimes guests don’t like pumpkin pie (especially kids), and cake or cookies are nice alternatives. This cake is full of rustic grain, holiday spice, and cranberry fun-perfect for the holidays. Be sure to have a can of vanilla frosting to finish the cake off, or make a simple buttercream from scratch. This white chocolate buttercream would work really well. You can also use a sprinkling of powdered sugar if you want to cut calories. You can make this cake after the festivities, to use up any leftover cranberry sauce from dinner. It could be a celebratory treat after you put up your decorations with some peppermint hot cocoa!
Cranberry Buttermilk Oat Spice Cake
Heat oven to 350˚. Grease a 13 x 9 rectangular pan.
In a medium bowl, mix the flour and oats with the baking powder, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
In a large bowl with a whisk, whip the egg with the sugar until thick and lemon-colored. Add the oil and vanilla and whip until combined well. Add the cranberry sauce and mix gently. Add half the flour, and gently fold in. Then add the buttermilk, and mix gently. Then add the rest of the flour mixture and mix well. Stir in the coconut flakes until evenly distributed. Let the batter sit for 5-10 minutes, allowing the oat groats to absorb the liquid and soften. Pout the batter into the greased pan evenly. Bake for 30-35 minutes until cake springs back to the touch, and the top is golden. Let cool. Sprinkle with powdered sugar or frost with a basic store-bought vanilla buttercream.
Ingredients
Directions
Heat oven to 350˚. Grease a 13 x 9 rectangular pan.
In a medium bowl, mix the flour and oats with the baking powder, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
In a large bowl with a whisk, whip the egg with the sugar until thick and lemon-colored. Add the oil and vanilla and whip until combined well. Add the cranberry sauce and mix gently. Add half the flour, and gently fold in. Then add the buttermilk, and mix gently. Then add the rest of the flour mixture and mix well. Stir in the coconut flakes until evenly distributed. Let the batter sit for 5-10 minutes, allowing the oat groats to absorb the liquid and soften. Pout the batter into the greased pan evenly. Bake for 30-35 minutes until cake springs back to the touch, and the top is golden. Let cool. Sprinkle with powdered sugar or frost with a basic store-bought vanilla buttercream.
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