Friday, September 11, 2015

Pumpkin~Cranberry Tea Cake & September's Give-Away Apron

Finally! I actually sewed the apron earlier this week, but haven't had the time to bake something to go along with the post.  I leave tomorrow for an event in Orlando, where I'm teaching and the week has just flown by.

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...

"Autumn is
a second
Spring when
every leaf
is a Flower."
That's exactly what I was thinking when I espied this beautiful fabric.  If you would like to win this apron, just post a comment during the month of September and your name could be chosen:-D


  1. You're giving us a taste test for the season ahead. Fall is a joyous relief from heat and humidity. Your cake looks yummy. Did you use a special pan for the swirly shaped bread. A new apron would be great to receive. As a quilter, I sew quilts but almost nothing else. So my aprons are worn but not replaced. Love your blog, many good ideas. Stephani in N. TX (

  2. Pumpkin and cranberry sounds pretty good for this time of year. The new apron is pretty as are all of your creations!

    1. Thank you, my friend. I'm a little tired of all this humidity and hoping for a break soon. Don't you just love the fall colors and flavors!!

  3. The apron is very pretty, Susan. Love the colours. I love anything pumpkin so I will try this. Thanks for sharing.

  4. Should there be some pumpkin in the recipe or does the pumpkin just refer to the spice?

    1. Oh gosh! I left off the main ingredient! It has 1 1/2 cups of canned pumpkin!

  5. Susan I'm all for fall weather. Your tea cake and a cup of tea would be wonderful.
    stamping sue

  6. I have made a similar tea cake and your looks delicious! Happy Fall!

  7. I'm always ready for anything pumpkin once fall rolls around.

  8. Oh Miss continue to outdo yourself...I think this is going to be on my baking list this week....I could eat the entire loaf in a sitting...better not though, huh? Hugs!

  9. Oh how did I miss this?! I love all manner of pumpkin bread...and I have a spare can of pumpkin, too.

    A beautiful apron with lovely autumn colors!

  10. I always add chocolate chips to pumpkin baking...I can't wait to try this with cranberries !