A few friends asked for this recipe after I made it a week or so ago (it took me a little time to do the conversions) and then a few bloggers asked me more about my plans for the 10 liters of lingonberries that followed me home on Friday, so I thought I'd post this recipe here on my blog.
Cranberry/Lingonberry Tea Cake
(adapted from Sundays at the Moosewood Restaurant)
2 cups (470mL) fresh or frozen cranberries or lingonberries (chop cranberries well, lingonberries can be whole)
½ cup (120mL) brown sugar
½ cup (120mL) finely chopped nuts (original recipe calls for almonds, I usually use walnuts in the
2 tsp (10mL) cinnamon
¼ tsp (1mL) nutmeg
Mix and set aside.
1 cup (235mL) sugar
Cream butter and sugar.
1 tsp (5mL) vanilla extract (if you can find it!)
1 cup (235mL) sour cream (low fat or fat free are ok, so is good old-fashioned sour cream)
2 eggs (beat slightly first)
Add to butter/sugar mixture, mix well.
2 cups (470mL) unbleached white flour
1 tsp (5mL) baking soda
1 tsp (5mL) baking powder
1 pinch salt
Sift together (I never actually use a sifter) and mix with wet ingredients (don't overmix).
Spread half the batter into a bundt pan (or another pan with a hole in the middle) or an 8” (20cm) round cake pan. Sprinkle the berry mixture over the batter (I don’t usually need all of it, actually). Spread the remaining batter carefully over the top. Bake for 50-60 minutes at 350F (177C). Allow to cool partially. Remove from pan, invert on a plate. Sprinkle with powdered sugar before serving. Enjoy!
(I’ve used metric volume measurements, rather than weight, since I was converting from US measurements - let me know if you have any questions.)