It has been months that I had plain time (and the energy) to bake a cake. Finally, work let up a little bit, and I used it for spring cleaning and baking a bright, sweet cake with tangy cranberries– saffron cake.A bag of frozen fresh cranberries was still in my freezer, and a pound cake with almond extract, saffron and cranberries promised the spring to come but not here yet. At least, something is bright and warm and sweet…..
Saffron Cake with Cranberries
- 6 ounces butter (1 1/2 sticks)
- Pinch saffron
- 1 teaspoon sugar
- 1⁄3 cup warm water
- 2 eggs
- 1 1⁄2 cups sugar, to taste
- 4 cups allpurpose flour
- 2 teaspoons baking powder
- 3/4 cup milk
- Powdered sugar, for garnish
Preheat oven to 350 degrees. Spray a a 9-inch bundt cake pan with a cake spray.
Melt butter in the microwave for 20 second and pour in the bowl of a standmixer.
Crush saffron threads in a mortar and pestle; muddle with 1 teaspoon sugar. Steep 20 minutes in warm water.
Beat eggs and sugar, then add saffron mixture. In a separate bowl, mix flour with baking powder. Fold into the batter with a metal spoon. Bake near bottom of the oven for 40 to 50 minutes.
Let cake cool, then turn out on wire tray to sift powdered sugar over the top.