Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/4 cup orange zest
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. In a small bowl, mix together the dried cranberries, orange zest, brown sugar, and cinnamon.
7. On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick.
8. Sprinkle the cranberry and cinnamon mixture evenly over the dough.
9. Starting from the long end, tightly roll the dough into a log.
10. Cut the log into 1-inch slices and arrange them in the prepared cake pan.
11. Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
12. Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 310
Fat: 14g
Carbohydrates: 41g
Protein: 5g
Sodium: 290mg
Sugar: 18g
Substitutions for ingredients:
- Whole milk can be substituted with any other type of milk.
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Orange zest can be substituted with lemon zest.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the cranberry and cinnamon mixture.
- Drizzle a glaze made from powdered sugar and orange juice over the cooled cake.
Tips and tricks:
- Make sure the butter is cold when adding it to the flour mixture.
- Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
- Roll out the dough on a lightly floured surface to prevent it from sticking.
- Tightly roll the dough into a log to ensure the cinnamon filling stays inside.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 10-15 seconds.
Presentation ideas:
Serve the cake on a cake stand or plate and dust with powdered sugar.
Garnishes:
Garnish with fresh cranberries and orange slices.
Pairings:
Serve with a hot cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it is easier to work with.
- If the cake is browning too quickly, cover it with foil for the remaining baking time.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food.
Food history:
Cinnamon rolls have been around since the Middle Ages and were originally made with honey and spices.
Flavor profiles:
This cake has a sweet and tangy flavor from the cranberries and orange zest, with a warm cinnamon filling.
Serving suggestions:
Serve this cake for breakfast or as a dessert. It's perfect for holiday gatherings or special occasions.
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