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Ingredients for an 9" cake pan;

Pan Schmear (for 2 pans):

8 tablespoons, one stick unsalted butter at room temp.

1 1/2 tablespoons honey

1 cup brown sugar, packed

1/4 teaspoon vanilla extract or paste

Kosher salt

Cranberry Mix:

1 1/4 cups fresh or frozen cranberries

1 small golden apple, peeled and diced

1/2 cup pecans, toasted and chopped

1/2 cup dried cranberries

1/3 cup confectioners' sugar

1 1/2 tablespoons cornstarch


1 1/3 cups cake flour

2 teaspoons baking powder

8 tablespoons (1 stick) unsalted butter at room temp.

1/2 cup plus 2 tablespoons sugar

1/2 teaspoon vanilla extract or paste

2 large eggs

1 1/2 tablespoons milk

Preheat the oven to 350 degrees. Butter the bottom and sides of the cake pan. Place a circle of parchment on the bottom of the pan.

Schmear: Combine the ingredients in the bowl of an electric mixer fitted with a paddle attachment and mix until smooth and completely blended. Spread 1/2 the mixture on the parchment. Refrigerate or freeze the rest.

Cranberry Mix: Pick over the cranberries discard any that are soft. Combine and mix fruit and nuts, Sift on the sugar and starch and toss to lightly cover the mixture. Distribute over the bottom of the pan.

Cake: Sift together the flour and baking powder. Set aside. Beat the butter with the sugar at a low speed for 3 minutes, scraping down the sides from time to time, to create a fluffy consistency. Add the vanilla and the eggs, one at a time, making sure the first is incorporated before adding the second. Add the flour in 3 installments alternating with the milk. Spread the batter evenly over the cranberries.

Bake for 40 - 45 minutes, turning the pan after 15 minutes. A toothpick will come out clean when fully baked. Cool on a rack for 20 minutes. Run a knife around the edge of the pan and unmold onto a serving platter.

Recipe adapted from Thomas Keller's Ad Hoc at Home.