cranberry cottage cake with lemon sauce
I became involved with this recipe during my "I will not eat anything with fat in it stage 20+ years ago" My poor family suffered. One day, I threw out everything that had everything to do with fat! But I am pleased to say that I was blessed with the cookbook"Simply Colorado, Nutritious Recipes for Busy People from the Colorado Dietetic Association. There is no ISBN number but I have loads of recipes. Skinny Fries, Garbanzo Nuts to name a few Send a letter to Colorado Dietetic Association, 6930 So. Bemis Street, Littleton, CO 80120. You won't be sorry to get this little charm.
yield
6 -8
prep time
5 Min
cook time
50 Min
method
Bake
Ingredients For cranberry cottage cake with lemon sauce
- FOR THE CAKE:
-
2 cflour
-
2/3 csugar
-
2 tspbaking powder
-
2/3 cskim milk
-
1 lgegg
-
1/2 tsplemon extract al
-
2 cwhole cranberries
- FOR THE SAUCE:
-
1/3 csugar
-
1 Tbspcornstarch
-
1 cboiling water
-
3 Tbsplemon juice
-
2 Tbspbutter
-
1 Tbsplemon rind
How To Make cranberry cottage cake with lemon sauce
-
1Preheat the oven to 360F. Combine flour, sugar, and baking powder in a bowl. In another bowl combine milk, egg, oil and lemon extract.
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2Combine wet and dry ingredients and mix until well blended. Add the cranberries.
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3Pour into a grease baking dish (I used a 9" square pan)...the recipe calls for a 9" circle baking dish. Bake for 50 minutes or until toothpick comes out clean.
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4While the cake is baking, make the topping.
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5Combine boiling water with sugar and cornstarch to make a thick sauce.
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6Add the lemon juice, butter and lemon zest. Pour over the cake and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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