I guess you can say I'm rushing the season, baking with pumpkin and cranberries, but there are signs that Fall isn't far behind. Some of the maple trees are starting to turn and we've had some leaves fall already. I just wish the temperatures would have gotten the message that we should be in the 70s and not in the upper 80s with stifling humidity.
Pumpkin~Cranberry Tea Cake
1 cup dried cranberries
1 cup boiling water
Pour the boiling water over the cranberries and allow to sit for 15 minutes.
1/2 cup (1 stick) unsalted butter, at room temperature
4 oz. (1/2 stick) cream cheese, at room temperature
1 3/4 firmly packed light brown sugar
3 large eggs
2 tsp. vanilla extract
1 1/2 cups canned pumpkin
1 1/2 tsp. pumpkin pie spice
2 3/4 cup King Arthur all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
Preheat oven to 350F-degrees. Spray two loaf pans (or you can use a Bundt pan) with baking spray and set aside.
In a stand mixer, using the paddle attachment, cream the butter and cream cheese together. Add the brown sugar and continue to cream until fluffy. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating until completely incorporated. Add the vanilla and pumpkin pie spice and mix together.
Stir together the dry ingredients and add to the batter along with the dried cranberries. Mix on low just until ingredients are combined.
Divide between two loaf pans or Bundt pan. Smooth tops and bake for 40-45 minutes or until tester comes out cleanly from the center. Allow to cool about 10 minutes in the pan(s), then transfer to a wooden board or serving plate.
A quick tea cake to have for the morning or through the afternoon as I continue to have a busy day. Happy Fall, y'all...Enjoy!
Albert Camus, the Nobel Prize winning author and journalist wrote...