Cranberry Cupcake
6 servings
80 minutes
Cranberry cake is a cozy dessert that embodies the warmth of home baking and the traditions of Russian cuisine. Its delicate, airy dough is infused with the aroma of vanilla sugar, while the sweet-tart cranberry berries add a bright contrast of flavors. Butter gives the cake softness, and caramelized apples reveal an additional fruity note. This cake perfectly complements family tea time and brings a sense of comfort on cold evenings. In Russian cuisine, cranberries hold a special place due to their health benefits and unique taste, and their use in baking makes the dessert not only delicious but also healthy. The cake is served warm or completely cooled, accompanied by a cup of fragrant tea or coffee.
1
Leave the butter at room temperature to soften, then whip until fluffy. Add sugar and whip everything well again.
- Butter: 120 g
- Sugar: 120 g
2
Crack one egg and mix. Separate the yolks from the whites of the other eggs and add the yolks to the dough.
- Chicken egg: 3 pieces
- Chicken egg: 3 pieces
3
Sift the flour with the baking powder into the same bowl and mix the dough well until smooth.
- Wheat flour: 200 g
- Baking powder: 5 g
4
Wash the cranberries, dry them, and add to the dough. Try to mix gently so the berries remain whole.
- Cranberry: 150 g
5
Grease a baking dish (preferably rectangular) with butter and place the dough in it.
- Butter: 120 g
6
Peel and slice the apples, then coat them in vanilla sugar. Place the apples on the pie. Sprinkle the apples with the remaining sugar.
- Apple: 2 pieces
- Vanilla sugar: 15 g
- Sugar: 120 g
7
Preheat the oven to 180 degrees. Bake the pie in the preheated oven for about an hour until golden brown.