Yankee Chef: Here's One to Keep
Yankee Spiced Nut Cake
1/2 cup apple cider 1/2 cup chopped, fresh cranberries 2 cup flour 2 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 6 tablespoon butter or margarine, room temp. 1/4 cup white sugar 1/2 cup brown sugar 2 eggs 1/4 teaspoon almond extract 1/4 cup plain yogurt 3/4 cup apple butter 1 cup broken walnuts
Preheat oven to 350º F. Heat apple cider in microwave for 1 minute and soak cranberries in cider until needed. Spray a 9 x 12-inch square baking pan with nonstick cooking spray liberally.
Whisk together flour, baking powder, cinnamon and salt in a medium bowl. Cream butter and sugars in a medium mixing bowl. Add eggs and almond extract and mix until combined. Stir together yogurt, and apple butter. Add to wet mixture alternately with flour. Stir in the cranberries and cider with the walnuts until well combined. Pour batter into prepared pan and bake 22-25 minutes or until a toothpick insert comes out clean and the tops bounce back when pressed with your finger. Allow the cakes to cool for 5 minutes and then remove from pan, cut and enjoy.
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