Cranberry Yogurt Cake

We are huddling indoors today with fragrant coffee, some favourite reads and this tasty treat. This cake is great to make in the fall when fresh cranberries are abundant. You can find the Slate River Dairy Yogurt (along with our flour) at the Thunder Bay Country Market Saturdays 8-1. You can also find a similar mug to ours at the market from the Urban Farmchick at Moss Cottage.

Topping:

1/4 cup butter
3/4 cup brown sugar
1 bag (12 oz) fresh cranberries

Cake:

1 3/4 cups Partially Sifted Flour
1 1/2 cups sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp allspice
zest of an orange
1/2 cup melted butter
3 eggs
3/4 cup Slate River Diary yogurt

Preheat oven to 350F. In a small saucepan, melt the brown sugar and butter together for the topping. Once melted, pour into the bottom of a greased cake pan and add the cranberries on top. 

In a large bowl, whisk together the dry ingredients for the cake. Create a well in the middle and add the melted butter, eggs and yogurt. Mix the batter just until moist - a few lumps is quite alright. 

Pour the batter on top of the cranberries and smooth the top. Bake for about 50 minutes or until a cake tester comes out clean. Once done, allow the cake to cool for 20 minutes before flipping. P.S. The "topping" that is stuck to the bottom of the cake pan is pretty tasty on a spoon!

Wheat Bran Cranberry Quickbread

This loaf recipe makes a delicious breakfast. We also sometimes bake it in muffin form for a quickbreakfast on the go. You may also want to sprinkle to top with some raw sugar. It'll contrast nicely against the more bitter cranberries.  

½ cup Partially Sifted Flour
1 cup Whole Wheat Flour
1 cup Wheat Bran
¾ cup brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 egg
½  cup milk
1 cup orange juice
1/3 cup oil
1 cup cranberries
½ cup walnut pieces

Preheat the oven to 350ºF. In large bowl mix together the dry ingredients. In a separate bowl, mix together the wet ingredients. Blend the two together just until mixed. Stir in the cranberries and walnuts. Pour batter in a greased loaf pan and bake for about an hour. Don't forget to let it cool before you start slicing in! 

Cranberry Oatmeal Cookies

These are my all time favourite cookies! Jeff claims that he doesn’t like them, but the dough sure keeps disappearing…

2/3 cup butter
2/3 cup packed brown sugar
2 eggs
1 ½ cup rolled oats
1 ½ cups Partially Sifted Flour
1 tsp salt
6 oz / 170g craisins (dried cranberries)
2/3 cup white chocolate chips

Preheat oven to 375ºF. Cream together butter, sugar and eggs. Mix together rolled oats, Partially Sifted Flour and salt. Combine dry ingredients to butter mixture a bit at a time. Finally, mix in the craisins and white chocolate chips. Spoon onto a cookie sheet and bake for about 10 minutes or until nice and golden.