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"Fall in Love" Cranberry Cake Recipe

RECIPE NAME

Fall in Love

CHEF
Johnson & Wales Sophomore Kaitlyn Kuntz

PREPARATION TIME
15 minutes

COOKING TIME
30-45 minutes

SERVINGS: 6-8

INGREDIENTS
CRUMBLE CAKE

2 cups Tropical Food’s PB&J Mix®, separated
1 tbsp. baking powder
1 tbsp. baking soda
¼ cup brown sugar
1 cup flour
½ cup milk
2 tbsp. shortening
1 tbsp. vanilla extract
1 egg

CRANBERRY SAUCE TOPPING

1 tbsp. cinnamon
¼ cup brown sugar
¼ stick butter
2 tbsp. honey
¼ cup cranberry juice

INSTRUCTIONS
CRUMBLE CAKE
Preheat oven to 350 degrees. Separate Tropical Food’s PB&J Mix® and set aside ¾ cup chopped peanut butter chips. In large bowl mix baking powder, baking soda, sugar, peanut butter chips, and flour. In separate bowl, mix milk, shortening, vanilla extract and egg.  Combine mixes from both bowls and spray round 8-inch pan with nonstick spray. Pour in batter and bake in the oven at 350 degrees for 30- 45 Minutes.

CRANBERRY SAUCE TOPPING

Combine ½ cup cranberries from PB&J Mix®, honey and cranberry juice in a sauce pan and place on stove top. Gently simmer until nape. While the sauce is reducing combine all topping ingredients in a small bowl, including ½ cup chopped nuts from PB&J Mix®.  Spread topping on crumble cake while it is still baking, once the top has just turned golden brown. Change oven to broil and broil the cake with topping. Once the topping is bubbling, take it out of the oven. Let it cool for 10-15 minutes. Once the crumble cake is cooled, pour on cranberry sauce.