This is a very perfect cake for the fall season- sweet and sour at the same time. It is very juicy and with the wholegrain flour and buttermilk added can be nice and filling.

For the base
70 g butter
120 g light brown sugar
200 g cranberries

For the batter
120 g butter, room temp
150 g sugar
2 eggs, room temp
150 ml buttermilk or kefir
1 tsp vanilla paste or vanilla sugar
200 g all purpose flour, 1/3 can be substituted with wholegrain
2 tsp baking powder
Pinch of salt

1. Preheat the oven to 180 degrees (celsius).

Make the base.
2. Melt the sugar and butter for the base in a small pot. When it has melted, stir and leave for a few minutes on the heat for the sugar to start to caramelize. Then pour in the bottom of ta greased cake pan (22-24 cm).
3. Sprinkle in the washed and dried off cranberries, press them down a little.

Make the batter.
4. In a medium bowl beat the eggs with half of the sugar until light and larger in volume. Mix in the vanilla.
5. In another bowl beat the soft butter with the rest of the sugar until fluffy.
6. Add the egg mixture to the butter mixture gradually, beating with a mixer the whole time. Stir in the buttermilk.
7. Whisk together the flour, baking powder and salt in a small bowl.
8. Stir in the dry ingredients to the wet ingredients and be careful not to overmix. The cake can turn out dense and not as fluffy.
8. Pour the batter over the cranberries in the pan.
9. Bake in the oven for approximately 35 min, check the readiness with a toothpick.
10. Cool for 10-15 min and remove from pan. Best served warm.

Recipe: Ārija Avota
Photo: Ārija Avota