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