Whole Wheat Cranberry Cake with Dulce De Leche Pecan Frosting
1 cup whole wheat flour (2/3 soft wheat berries and 1/3 hard wheat berries)
1 1/2 tsp baking powder
1/8 tsp salt
6 Tbsp unsalted butter, softened
1/2 cup sugar
1 large egg
1/2 tsp pure vanilla extract
1/2 cup milk
3/4 cup dried cranberries, finely chopped
5 Tbsp cream cheese, softened
1/2 cup dulce de leche
1/2 cup pecans, finely chopped
Preheat oven to 350F.
If you mill your own flour, mill the soft and hard wheat berries. I use the pastry setting on my WonderMill. Since this is a dessert dough, sift the flour once removing some of the bran in order to make it less dense.
In a bowl whisk together flour, baking powder, and salt.
In a different bowl, beat together butter and sugar with an electric hand mixer at high speed until white and fluffy.
Add in the egg and vanilla.
Reduce the electric mixer speed and add the flour mixture and milk alternately beginning and ending with the flour mixture. Mix it until just combined.
Fold in cranberries.
Pour the batter into a 9x13 parchment paper lined (or greased) cake pan.
Bake the cake for 15-20 minutes until golden brown.
Let it cool on a rack.
Meanwhile, make the frosting.
Beat the cream cheese with the hand mixer until smooth.
Then add the dulce de leche and a pinch of salt.
Mix until well combined.
Stir in the pecans.
Once the cake is cool, slice it into squares and add the frosting.