Over the years I have made so many of these snack cakes. They are quick to whip up and can be gobbled up in seconds. They were always a big pleaser at my bakery and people would get them for morning meetings, a light dessert, and even for afternoon teas. If you are wondering what a snack cake is I will tell you. It is kind of like a moist coffee cake without the crumb topping, kind of like a quick bread but a little sweeter, and can be made in any flavor combo imaginable. This one I made because I was looking at the left over fresh Cranberries in the refrigerator and my mind was thinking -what would they be best in? Brian has enjoyed this one as dessert after dinner and even took extra with him to work the next day for a treat after his lunch. I hope you all enjoy it…to me it these flavors are a holiday in your mouth between the tartness of the fresh Cranberries and the bittersweet Chocolate Chips accompanied with the orange.
Cranberry Chocolate Chip Snack Cake (feed 8 – 12, depending on slicing)
2 cups of Flour
2 tsp of Baking Powder
Pinch of Sea Salt
½ tsp of Cinnamon
4 oz of Butter (melted)
1 cup of Sugar
¾ cup of Milk
½ tsp of Vanilla Extract
1 Orange (Zested, and Juiced)
1 ½ cups of fresh Cranberries (Chopped)
¾ cup of Bittersweet Chocolate Chips
1 cup of Powdered Sugar
First, preheat your oven to 350 degrees and combine your first four ingredients in a bowl and whisk together. In another bowl place your sugar, eggs, & butter together and whisk well. Slowly add in your milk and vanilla and whisk until it is a smooth mixture. Add in your zest and about one or two tablespoons of your reserved orange juice, mix it together well.
Next, add in your dry ingredients that you have reserved. Be sure to thoroughly mix without over mixing. Fold in your Cranberries and Chocolate Chips and pour your batter into a 9 inch prepared pan (buttered and floured) or a 9 inch glass pie baking dish. Place your pan / dish in your oven and bake about 45 min to an hour. You will want to rotate it half way through to ensure it bakes evenly. Bake it until the top of your Snack Cake is golden and a toothpick is removed cleanly from the center of it.
Finally, remove it from the oven and let it cool about 15 minutes before finishing it. To finish your cake, you can remove it from the pan/ dish you baked it n or keep it in there, your choice on how you would like to serve it and then you can prepare your topping. Place your powder sugar in a bowl and slowly mix it together (I do not know why, but I always use a fork to do this – it allows the mixture to have no lumps!) with a little bit of the reserved orange juice at a time until you have a thick, yet pourable consistency. Take the mixture and drizzle it over the top in any pattern you wish. You can serve it right away if you like or wait – if you have the will power! (Lasts about four days, wrapped tightly.)