I have always adored the flavor of bran. Call me crazy, but the depth, the earthiness, the deeply sweet component, and the texture all make my mouth water. Now, granted, most bran items are highly sweetened to take away the bitter fibrous taste and texture, but no mind to me. I just love it.
As a child, if homemade granola was not available, rather than grasp for the Frosted Flakes or Golden Grahams, my radar took me straight to the bran cereal. Raisin Bran (2 scoops) – what a comfort food! Remember those little mini boxes with a perforated side, available to open for milk – a cereal bowl in your hand!?! Yes. Those were a favorite on camping trips if the whole box was unavailable at home.
My delight and yearning for distinctive bran taste and aroma led me to bran muffins, oatbran bread, oatbran cookies – anything to curb my craving. I did, however, learn (it may have taken more than once) in college that is NOT a good idea to devour and entire box of All Bran Cereal sticks in one sitting. While it tastes great going down – we can all imagine what just that much fiber will do to the gut! 🤯
It’s time to introduce a little bran back into my life! Rather than raisins, this slightly sweet coffee cake encompasses cranberries. The base of bran flakes, mixed with egg, and the richness of molasses make for a great snack, meal, dessert any time of day! Coffee Cake? Tea Cake? YES, cake!
Cranberry Bran Molasses Cake
Cranberry Bran Molasses Cake
1 box wheat bran flakes, finely processed into a crumb (about 4 cups, once processed)
8 Tbs. butter, room temperature or softer
4 large eggs
1 cup white sugar
1/4 cup molasses
1 cup milk
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. sea salt
2 cups sweetened, dried cranberries
raw sugar
Preheat the oven to 350 degrees.
Process together the bran flakes and butter, until well dispersed.
Add the eggs, sugar, molasses, milk, baking powder and soda, vanilla and salt. Process again, until thick, really thick.
Separate 1/3 of the cranberries and sprinkle those along the bottom of a well greased bundt pan.
Pulse the remaining dried fruit into the batter.
Transfer the batter/dough to the bundt pan and bake for about 45 minutes, until a toothpick inserted comes out clean.
Remove from the oven and allow to cool for several hours before inverting the cake pan and releasing the cake.
Sprinkle with raw sugar before slicing and serving.
Enjoy any time of day! – Thanksgiving morning breakfast? Christmas morning? So good with your morning or afternoon coffee!
