Cranberry orange cinnamon cakes
So I had leftover cranberry sauce from Canadian thanksgiving and thought I’d make little cakes with some of it.
Rather than bake them in muffin tins I scooped the batter into these little autumn inspired mini cake pans and they turned out rather cute.
The flavour is tangy with the orange juice and cranberry sauce, and the cakes are light and airy. When I removed them from the tins the underside was a little too light for my liking so I returned them to the oven without the tin, lined flat side down on a baking sheet. Five minutes in the oven gave them the golden outside that I wanted. Depending on your cake or muffin pans, you may skip this step.
Ingredients:
1 1/2 cups ap flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Salt
2/3 cups sugar
1/2 cup cranberry sauce
1/2 cup orange juice
1/4 cup olive oil
2 eggs
For rolling:
2 tablespoons melted butter
cinnamon sugar: 1/2 cup sugar 2 tablespoon cinnamon
Directions:
Combine flour, baking powder and baking soda in a small bowl/
Combine sugar, eggs, cranberry sauce, orange juice and oil in a larger bowl.
Add flour mixture to egg mixture and stir gently just until combine.
Sporay muffin or mini cake tins with spray oil.
Pour the batter into the prepared pans by 1/3 cupfuls.
Bake in 375F until top springs back and the cakes are cooked through.
Remove from oven and let cool a bit, then remove from molds.
If the underside (top side if you used cake pans) is too light, place the cakes on a baking sheet flat side down and return to the oven for another 5 minutes or so. This will darken the outside nicely. Dependinmg on the pans you use, this step may not be required.
Combine the sugar and cinnamon and mix well.
Brush the top of the cakes with melted butter, then dip in the cinnamon sugar.
Let cool completely, then store in airtight containers.
I place them on a cake stand with the glass lid over.
