It’s a rare occasion that I have time to post here. Today, despite all appearances, is not an exception – I really don’t have the time to be here. I’ m in the throes of semester end as a 1L. What that means, essentially, is that final exams are upon me, final exams from Hell. Law school, in two words: Not Easy. In two different words: Time Suck. But, so what, right? I mean, seriously, there is only so much take out and fast food we can stand. It was time to take the time to make something. Today, with Layla’s assistance (don’t ask) we decided on the recipe that follows. I’ve made this a few times in the past and have always really, really liked it. Instead of coming up with my own description, I’ll let the recipe author take care of that, and I’ll take care of the rest:
“Feathery light, with the sweet crunch of pecans and the tang of cranberries, this coffee cake is a delicious ending to a breakfast.”
Cranberry Pecan Coffee Cake
Recipe from: Canadian Living Christmas Book
2/3 cup packed brown sugar
1/3 cup butter
1/4 teaspoon cinnamon
1 1/4 cups cranberries
1/2 cup chopped pecans1/2 cup butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup sour cream
In a saucepan, bring sugar, butter and cinnamon to a boil over medium heat, stirring.
Pour into a greased 9 inch springform pan.
Sprinkle with cranberries and pecans; set aside.
In a large bowl, beat butter and sugar until fluffy.
Bat in eggs, one at a time, and vanilla.
Stir together flour, baking powder, baking soda, cinnamon and salt.
Stir half of the dry mixture into the creamed mixture.
Stir in the sour cream.
Stir in the remaining dry ingredients.
Spread batter evenly over the cranberries and pecans, pushing batter higher up sides.
Bake at 350 degrees for 1 hour, or until cake tester inserted in center comes out clean.
Allow to cool in pan for 10 minutes.
Invert onto a serving platter and serve warm.