Tuesday, April 26, 2011

Cranberry Catch Up

Wow – when did I promise to have this baby up? I know I mentioned posting this cranberry, nut and pumpkin cake a few months back. That’s still way after I actually made the thing (which was back in the more seasonal climes of last October), but at least I kept the recipe saved! It really is a keeper, though, and even though the time for pumpkins and hearty spices is on it’s way out for another six months or so I’d still make it again in a heartbeat. Really, it’s hard to argue with such a vibrant assortment of flavours and textures! Come to think of it, the moisture and richness of this dessert might make a nice closure to a light-weight Springtime meal or cup of tea – especially if you elect to have it with a bit of honeyed yogurt dolloped on the side! Besides... is it ever a bad time for cake?

That’s what I thought.

Of course, you could even turn this mixture from “cake” to “muffin” status simply by changing the pan you bake them in. From muffin to cupcake? Slather on some not-too-sweet cream cheese frosting (or just whipped cream cheese!) and dot with Craisins.

So there you have it – poof, 3 recipes in one! Like you really needed me to tell you the other ones, right?

Oatmeal - Almond Pumpkin Cake with Cranberries
Serves 12
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 cup canned pumpkin puree
1 tsp vanilla
2 eggs
1 cup whole wheat flour
3/4 cup white flour
1/2 tbsp baking powder
pinch salt
1 tbsp pumpkin pie spice
1/2 cup rolled oats
2/3 cup whole toasted almonds, ground finely
1/2 cup non-fat Greek yogurt
1 cup cranberries, chopped

  1. Preheat oven to 350F and lightly grease a 9" springform pan.
  2. In a bowl, beat together shortening and sugars until fluffy.
  3. Add pumpkin, vanilla and eggs, beating well.
  4. Whisk together flours, baking powder, salt, pie spice, oats and almonds in a separate bowl.
  5. Add half the dry mixture, blending well, followed by the yogurt.
  6. Beat in the yogurt until well incorporated and add remaining flour mixture.
  7. Mix until moistened, then fold in the chopped cranberries.
  8. Bake 40 minutes. Cool in the pan at least 2 hours before unmoulding onto a rack.
Amount Per Serving
Calories: 292.0
Total Fat: 13.5 g
Cholesterol: 31.0 mg
Sodium: 56.2 mg
Total Carbs: 40.8 g
Dietary Fiber: 3.7 g
Protein: 7.0 g

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