Day 3 of my 25 Days of Holiday Goodies and already one the 2nd cranberry recipe! You’ll have to forgive me, this is the first time I’ve ever worked with fresh cranberries and I’ve found out that I really love them! So much so that I have 3 bags in my freezer waiting for inspiration to strike!
This cake stuck out to me because I love cake rolls. Love them but I find them to be super heavy since they’re usually stuffed with some cream cheese mixture. This one has an amazing cranberry and apple mixture inside (double that and have it in your morning oatmeal, it’s killer!) and then a cinnamon whipped cream on the outside (double that and eat it with a spoon! All the cool kids do it!). Oh lord ya’ll, it’s probably the best cake I’ve ever made. Even my husband, who is definitely not a fan of fresh cranberries, loved it. He had 2 pieces as soon as he spotted it!
One thing, as you can probably tell in the picture blow, I didn’t have enough batter to fill up the cake pan that the recipe called for so the corners were a little burnt and thin. I’ve made the changes to the recipe so that it doesn’t happen to you. Also, the batter is very thin. I doubted it was going to work but for some reason, it did.
Don’t be scared of the cake roll, it looks more intimidating that it is!
- vegetable cooking spray
- 2 large apples, peeled, cored, and chopped
- 1 cup fresh cranberries
- 1 cup sugar, divided
- ¼ cup water
- 2 tablespoons apple juice
- ¾ teaspoon ground cinnamon, divided
- ¼ teaspoon ground nutmeg
- ⅔ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ⅓ cup water
- 2 teaspoons vanilla extract, divided
- ⅓ cup ground walnuts
- ½ cup plus 3 tablespoons powdered sugar, divided
- 1 cup whipping cream
- Coat a 9 x 13 inch jelly roll pan with cooking spray. Line bottom of pan with parchment paper. Coat parchment paper with cooking spray. Set aside.
- Combine chopped apple, cranberries, ¼ cup sugar, water, apple juice, cinnamon, and nutmeg in a medium saucepan. Cook over medium heat about 10 minutes or until cranberry skins pop and liquid is absorbed, stirring occasionally. Cool completely.
- Combine flour, baking powder, and salt. Beat eggs in a large mixing bowl at high speed with an electric mixer 2 minutes. Gradually add ¾ cup sugar, beating 5 minutes or until thick and pale. Stir in ⅓ cup water and 1 teaspoon vanilla. Gradually fold flour mixture and ground walnuts into egg mixture with a wire whisk. Spread batter evenly into prepared pan.
- Bake at 375 for 12 minutes or until cake springs back when lightly touched in the center.
- Sift 3 tablespoons powdered sugar in a 15 x 10 inch cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto towel. Peel off parchment paper. Starting at narrow end, roll up cake and towel together; place seam side down on a wire rack to cool.
- Unroll cake; spread with cranberry mixture. Reroll cake without towel; place seam side down on a serving plate.
- Beat whipping cream, ½ cup powdered sugar, ½ teaspoon cinnamon, and 1 teaspoon vanilla at high speed until stiff peaks form. Spread mixture over cake. Loosely cover and chill or partially freeze cake before serving. Garnish as desired.
adapted from Southern Living