Picture a cake that embodies the essence of a serene forest, with layers of rich colors and a medley of textures that delight the senses.
The golden cookie base crumbles gently beneath the smooth, tangy cranberry jam, while the moist cake above carries a hint of vanilla aroma, filling your kitchen with warmth and comfort.
This dessert is perfect for a busy weeknight when you crave a touch of indulgence or a Sunday supper that calls for a memorable finish.
I remember the first time I made this cake; it was during a particularly hectic week. The simplicity of the recipe and the satisfaction of each bite provided the perfect antidote to my stress, and it soon became a family favorite.
The combination of flavors not only uplifted our spirits but also brought us together around the table. Ready? Let’s cook and create some delicious memories!
Why You’ll Love It
- Delivers bold flavor with layers of cranberry jam and creamy vanilla cake.
- Uses pantry staples like flour, sugar, and vanilla extract.
- Impresses guests with an elegant presentation and fresh cranberry garnish.
- Requires minimal equipment for easy preparation and cleanup.
- Provides a delightful balance of sweet and tart flavors in every bite.
Ingredients
- 1 cup all-purpose flour — verify it’s sifted for a smoother texture.
- 1/2 cup unsalted butter, softened — reach room temperature for best results.
- 1/4 cup brown sugar — packed firmly for accurate measurement.
- 1/2 cup cranberry jam — use a good quality jam for richer flavor.
- 3 large eggs — preferably at room temperature for better mixing.
- 3/4 cup granulated sugar — fine granules for easier dissolving.
- 1/2 cup sour cream — full-fat for creamier consistency.
- 1 teaspoon vanilla extract — pure extract for authentic taste.
- 1 teaspoon baking powder — check for freshness to verify proper rise.
- 1/4 teaspoon salt — balances and enhances flavors.
- 1/2 cup heavy cream — use fresh for maximum richness.
- 1/2 cup fresh cranberries, for garnish — adds a burst of freshness.
Step-by-Step Method
Preheat the oven to 350°F (175°C) and grease a baking pan. This guarantees the cake doesn’t stick to the pan and bakes evenly. Proper oven temperature is vital for achieving the right texture in both the cookie base and the cake layers.
Create Cookie Base
Combine flour, softened butter, and brown sugar in a mixing bowl. Mix until it forms a crumbly texture.
Press this mixture firmly into the bottom of the prepared baking pan to create the cookie base. This base serves as the foundation of the cake, providing structure and flavor.
Layer with Jam
Spread cranberry jam evenly over the cookie base. Use a spatula for smooth application.
The jam adds a sweet tartness that complements the rich cookie base and balances the overall sweetness of the cake.
Prepare Cake Batter
In a separate bowl, whisk together eggs and granulated sugar until fluffy. This incorporates air, resulting in a light texture.
Mix in sour cream and vanilla extract for added moisture and flavor. Stir in baking powder and salt to guarantee even rising and seasoning.
Assemble & Bake
Pour the prepared batter over the cranberry jam layer in the baking pan. Ensure even distribution for uniform baking.
Place the pan in the preheated oven and bake for 50 minutes. Use a toothpick to check for doneness; it should come out clean when the cake is ready.
Heat & Cool Cream
While the cake bakes, heat heavy cream in a saucepan until it begins to simmer.
Remove from heat and let it cool slightly. This creates a luscious drizzle for the cake, adding richness and a creamy texture to the finished dessert.
Cool & Finish Cake
Once baked, remove the cake from the oven and let it cool on a cooling rack for 1 hour.
This resting period guarantees the cake sets properly. After cooling, drizzle the cream over the cake and garnish with fresh cranberries for a vibrant, festive touch.
Ingredient Swaps
- For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend suitable for baking.
- For a dairy-free version, substitute the unsalted butter and heavy cream with plant-based alternatives like coconut oil and coconut cream, respectively.
- If cranberry jam is unavailable, raspberry or strawberry jam can be used as a substitute for a similar fruity flavor.
You Must Know
- Preheat the Oven: Make certain to preheat your oven to 350°F (175°C) before you start mixing your ingredients. This guarantees that the cake bakes evenly and rises properly.
- Soften Butter: Use softened butter for the cookie base to achieve the perfect crumbly texture. Allow the butter to sit at room temperature for a few hours before starting the recipe.
- Whisk Until Fluffy: When whisking eggs and granulated sugar, aim for a fluffy mixture. This step helps to incorporate air, resulting in a lighter cake.
- Simmer, Don’t Boil: When heating the heavy cream for the drizzle, ensure it only simmers and doesn’t come to a full boil. This prevents the cream from curdling and maintains its smooth texture.
- Cool Completely: Allow the cake to cool completely on a cooling rack for at least 1 hour before drizzling with cream. This helps set the cake and enhances the flavor and texture.
Serving Tips
- Serve with a scoop of vanilla ice cream for added creaminess.
- Dust with powdered sugar for an elegant presentation.
- Pair with a hot cup of tea or coffee.
- Add a sprig of mint for a fresh touch.
- Slice and serve on a decorative cake stand for a festive look.
Storage & Make-Ahead
Forest Cake with Cranberry Jam Cookie Base can be stored in the refrigerator for up to 3 days when covered properly.
For make-ahead convenience, bake and cool the cake, then freeze it without the cream drizzle for up to 2 months.
Thaw before serving and add the final touches.
Reheating
To gently reheat Forest Cake with Cranberry Jam Cookie Base, use the microwave on low power for brief intervals.
Alternatively, reheat in the oven at 300°F for 10-15 minutes.
Cranberries in American Traditions
When autumn rolls around, there’s nothing like the vibrant splash of red cranberries to evoke the spirit of American traditions. I remember my first Thanksgiving where cranberries stole the show.
The tangy sauce, a perfect blend of sweet and tart, was a revelation. It added a pop of color to the table, reminding me of autumn leaves and warm family gatherings.
Cranberries have a way of weaving themselves into our celebrations, don’t they? From homemade sauces to festive desserts, their versatility is unmatched.
I love incorporating them into my recipes, especially around the holidays. Their bright flavor dances on the palate, offering a delightful contrast to richer dishes.
Next time you’re preparing a festive meal, consider adding cranberries to your lineup. They never disappoint!
Final Thoughts
Why not give this Forest Cake with Cranberry Jam Cookie Base a try and experience its delightful blend of flavors?
Feel free to tweak the recipe to suit your taste preferences and make it your own special treat!
Frequently Asked Questions
Can I Use Dried Cranberries Instead of Fresh for Garnish?
I’ve used dried cranberries before when fresh ones weren’t available. They worked well, though they added a chewier texture. Just soak them briefly in warm water to rehydrate. It adds a lovely sweet-tart burst to your garnish!
What Can I Substitute for Sour Cream in the Recipe?
I often swap sour cream with Greek yogurt in recipes like this. It keeps the cake moist while adding a subtle tang. Once, I ran out of sour cream and tried it—never looked back!
How Should I Store Leftover Forest Cake?
I always store leftover cake in an airtight container in the fridge. It keeps it fresh for a few days, and I find that the flavors meld beautifully over time. Just like saving a sweet memory for later!
Can I Make the Cookie Base Gluten-Free?
Absolutely, you can make the cookie base gluten-free! I once swapped the all-purpose flour with almond flour, and it turned out fantastic. The nutty flavor added a delightful twist, and everyone loved it. Give it a try!
Is It Possible to Use a Different Type of Jam?
Absolutely, you can swap in your favorite jam! I once used raspberry jam, and it added a lovely tartness. Experiment with different flavors; it’s a fun way to personalize the cake to your taste.
Forest Cake with Cranberry Jam Cookie Base
Equipment
- 1 Mixing bowl
- 1 Baking pan
- 1 Saucepan
- 1 Spatula
- 1 Whisk
- 1 measuring cup
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 1/4 cup brown sugar
- 1/2 cup cranberry jam
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup fresh cranberries for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a mixing bowl, combine flour, softened butter, and brown sugar to form a crumbly mixture.
- Press the crumbly mixture into the bottom of the baking pan to form the cookie base.
- Spread cranberry jam evenly over the cookie base.
- In another bowl, whisk together eggs and granulated sugar until fluffy.
- Mix in sour cream and vanilla extract with the egg mixture.
- Stir in baking powder and salt until the batter is smooth.
- Pour the batter over the cranberry jam layer in the baking pan.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, heat the heavy cream in a saucepan until it simmers.
- Remove from heat and set aside to cool slightly.
- Once the cake is done, remove it from the oven and let it cool on a cooling rack for 1 hour.
- Drizzle the cooled cream over the cake and garnish with fresh cranberries.
Notes
