Elevate your dessert game with this delightful Cranberry Pull-Apart Cake! Perfect for any occasion, this cake combines the tartness of cranberries with the sweetness of brown sugar, all wrapped in a flaky, buttery dough. It’s a treat that’s as fun to make as it is to eat. Swap out the cranberries for red currants or cherries for a delicious variation.
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Calories: 288 kcal per serving
Servings: 10
Total Time: 1 hour
Macros: Protein: 3g, Fat: 11g, Carbs: 46g
Ingredients for 10 Servings:
- 1 cup brown sugar (200g)
- Zest of 1 orange
- 1 cup cranberries (200g)
- 1 lb puff pastry dough (500g)
- Vegetable oil for greasing
- Strong black tea for brushing
Directions:
Prepare the Cranberry Mixture:
- Heat a skillet over medium heat and add half of the brown sugar and the orange zest. Cook for 1 minute.
- Add the cranberries and cook for 3 minutes. Remove from heat and let cool.
Prepare the Dough:
- Roll out the puff pastry dough into a thin rectangle.
- Sprinkle the remaining brown sugar evenly over the dough, leaving a 1/2-inch (1 cm) border around the edges.
- Spread the cranberry mixture over the sugared dough, leaving a 1-inch (2.5 cm) border.
Form the Roll:
- Carefully roll the dough, starting from one long edge, into a tight log.
Prepare for Baking:
- Preheat your oven to 350°F (180°C).
- Cut the log into even slices, about 1 1/2 inches (3-4 cm) wide.
- Place the slices cut side up in a greased baking dish, arranging them snugly.
Bake the Cake:
- Brush the top of the cake with strong black tea.
- Bake for 25 minutes or until the cake is golden brown.
Enjoy your homemade Cranberry Pull-Apart Cake, a perfect blend of sweet and tart flavors with a beautiful presentation that will wow your guests!
