Cranberry Ginger Coffeecake (Cakes)

 

                With its tart red cranberry pieces, zippy translucent gold bits of crystallized ginger, and crunchy pecans, this tender, finely crumbed coffeecake is a brunch or breakfast treat that is very exciting to eat. 

Makes one 8x8x2-inch cake

• 1¾ cups unbleached all-purpose flour
• ¾ cup plus 2 tablespoons sugar
• 3 teaspoons baking powder
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, melted and cooled
• 2 large eggs, lightly beaten, at room temperature
• ½ cup milk, at room temperature
• 1 teaspoon finely grated orange peel
• 1 cup cranberries, freh or frozen, roughly chopped
• ¼ cup crystallized ginger, diced into 1/8-inch pieces
• ½ cup pecans, coarsely chopped

1. Preheat the oven to 350F (180C) ; grease and flour an 8-inch square (2-quart) glass baking dish.
2. In a large bowl, stir together with a wire whisk the flour, sugar, baking powder, ginger, and salt.
3. In a small bowl, stir together the melted butter, beaten eggs, and milk.
4. Add the liquid ingredients to the dry ingredients at once and stir only until the dry ingredients are half mixed in (Flour should still be visible).
5. Add the orange peel, cranberries, crystallized ginger, and pecans and fold them in with a rubber spatula.
6. Fold only until the ingredients are evenly combined ; do not overmix.
7. Pour the batter into the prepared pan, smoothing the top.
8. Bake the coffeecake about 35 minutes, until the edges are light brown and the top is pale golden in color.
9. Let the cake cool in the pan on a wire rack about 45 minutes before serving lightly warm.

Tips : This coffeecake also bakes up wonderfully as muffins. It will make 12 standard-sized ones. Line the muffin tins with baking cups, divide the batter equally among the cups, and bake at 400F (200C) for 18 minutes.

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