A couple years ago I made a Cranberry Crostata for Thanksgiving Dinner. Now is a crostata a tart or a pie, or is a tart a pie and so a crostata is, in fact, both is not a debate I care to participate in. I call it a pie. Cranberry Pie. It sounds so much less pretentious and so much more country kitchen.
Back to the story. A couple years ago I made a Cranberry Pie for Thanksgiving Dinner. (What? That was really as far as I had told.) My family received it with confusion and not so much praise. I didn’t mind too much. In fact it was about this time that I realized what a lovely unconfusing word pie was. A good amount of leftover pie went home with me. I didn’t mind that so much either.
I love this pie.
Being the unbelievably considerate, thoughtful person I am I have not inflicted this pie, again, on my family. I did, however, take it to a friend’s Thanksgiving this year. (I almost suspect me of skipping family dinner in order to try my pie out on another group.) I’m not sure if the pie was better loved or if the partakers were better actor’s, but the pie was certainly better praised.
I again had leftover pie, which was a problem easy to solve. More of a dilemma were the leftover cranberries. In fact, even after the pie and this cake there is still more left. When I went to the grocery story last week without a grocery list (because I had been out ‘n about oblivious to the impending holiday) I picked up two bags of cranberries just in case. Having only glimpsed at the recipe in the past two years it was the only ingredient I remembered. Even crossing my fingers didn’t work this time.
Hmm. I think I’ve rambled onto the wrong path again. Where was I? Reading back through…went to a store, went out…Oh, yes, there were leftover cranberries.
Fortunately, cranberries are good in lots of things. So, I think.
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
one handful (about ½ cup) sliced, toasted almonds
1 cup yogurt (this time around it was a plain honey yogurt)
1 cup sugar
½ cup vegetable oil (though, technically it was canola)
3 large spoonfuls maple syrup
½ teaspoon vanilla
¼ teaspoon almond
1 cup fresh cranberries
In a large bowl combine the flour, baking powder, salt and almonds together. I decided on the amount of almonds based on how much I had left over. In a smaller bowl give a good hand-beat to the remaining ingredients. Mix these ingredients into the flour. Add in the cranberries.
Set oven to 350°. Grease and flour a loaf pan. Pour in the cake batter. Bake. Sigh, and for the part about how long. Let’s see. Antiques Roadshow was on the TV when it started baking, then I started playing a computer game, then I painted my toenails silver and spent some time wishing I had chosen green instead. And then it was done. So I would say about an hour. You know the drill — check it a couple times and when it is browned a tester comes out clean.
You may recognize this as the same yogurt pound cake featured in two previous posts. Why wouldn’t I turn back to it? It’s so easy. It doesn’t require mixers or beaters creating fluffy butter.