Good morning! Winter has arrived, yesterday the high was 28 and today I think it is going to be just a little above that. They say there is another storm coming across the plains and heading to the East coast so do stay safe.
|Cake stand old from Marshalls, similar here|
If you are lucky enough to be at home and enjoying a snow day this scrumptious Cranberry Coffeecake might be something you want to make today. This particular one is filled with homemade cranberry jam but you could always use store-bought or fill the middle with a cinnamon nut mixture.
Recipe adapted from Kevins Cooking
12 ounces fresh cranberries
1 orange, zest and juice
1/2 cup sugar
1 tablespoon honey
13/4 cup flour
1 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
2 Tablespoons baking powder
3 large eggs
1 cup sour cream
1 Teaspoon vanilla extract
1/2 cup of flour
1/3 cup brown sugar
1/4 cup of melted butter
Preheat oven to 350. Prepare a 10″ spring form pan with cooking spray and parchment paper. Set aside.
In a medium saucepan add the cranberries, sugar, orange zest and juice and the honey, and cook over medium heat until berries start to break down. Turn to low and cook to a jam like consistency. Remove from heat, let cool.
In a medium bowl stir flour, sugar, salt, baking powder and baking soda together. Add eggs, vanilla and sour cream and mix well.
Pour batter into the pan and them spread 1 cup of the jam over the top. Top with the crumble and bake for 40 minutes. Let cool on a wire rack for 20 minutes and remove from pan.
NOTE: You will have extra jam. For this post I made two small cakes and used all of my jam. I had to cook my cakes a little longer and all of my topping melted so I had to make another batch and put it on the last 10 minutes of baking.
Have a great day!
Brooks Brothers Sale:An extra 25% off already reduced clearance, including many of my favorite tartan pieces. Sale thru 1-23-2019.