Tuesday, October 20, 2009

Cranberry Coffee Cake

Food blogging is an interesting experience. There are so many wonderful blogs out there that are so interesting and unique. One blog, Simply Me, is attempting to cook her way through the cookbook Simply In Season. When the writer of the blog put out a request for people to guest blog on her site for cranberry recipes I jumped at the chance to make the cranberry coffee cake.

Cranberry always reminds me of Thanksgiving, fall, and even Christmas. All three of the previously mentioned holidays/seasons are wonderful times of the year and make me feel warm and giddy on the inside. I was thrilled to make this coffee cake because it made me think fall is finally here and the holidays are around the corner! WOO HOO!

This cake was pretty simple to put together. It came together quickly and baked nicely in the oven. The end product was beautiful and really something special. I made this for my husbands work breakfast and he said it was a huge hit. I tasted a tiny piece and I had to agree- delicious!

Source: Simply in Season


3 cups of cranberries, washed
1 1/3 cup of sugar, divided
1 cup of chopped walnuts
3/4 cup of butter, softened
3 eggs
1 teaspoon vanilla
1 1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 350. Line a 9x13 baking dish with parchment paper.
Combine the cranberries and 2/3 cup of sugar. Pour into the baking dish, spread evenly.
Top with the 1 cup of walnuts.
Cream together the sugar and remaining 2/3 cup of sugar.
Add the eggs and vanilla, stirring well.
Combine in a separate bowl the flour, baking powder, and salt. Mix it into the creamed mixture.
Drop the batter by spoonfuls over the cranberries. Bake about 40 minutes. Allow to cool then carefully invert the cake. Slice and serve!

1 comment:

  1. This looks beautiful! Cranberries definitely scream fall!