Cranberry Jam Coffee Cake

cranberryjam

 

Yeah I know, I promised a pot pie and to chat about prop selection, but due to a malfunctioning camera cable, I was unable to upload some photos of said pot pie….. much to my chagrin. However, I do have a back up; a beautiful cranberry coffee cake.

Now I don’t partake of cake, not a cake lover, especially of the treacly, cloying, store bought kind, but a coffee cake, that is another matter altogether! Coffee cake is just that, a cake that goes well with coffee; I like mine at breakfast. So, I found a recipe for a cranberry version, that I doctored up to reflect my own preferences, feel free to change up the spices!

Cranberry Jam

  1. Combine 2 cups of sugar, 2 cups of water and 1 tsp. lemon zest, bring to a boil.
  2. Add 4 cups of frozen cranberries, 1 tsp. allspice, 1 tsp. ground cinnamon, 1 tsp. ground nutmeg. Bring to a boil until cranberries pop and set aside.

Cranberry Coffee Cake

  1. 1 & 1/2 cups unsalted butter
  2. 3 cups of flour
  3. 1 tsp. salt
  4. 1 1/2 tsp. baking powder and baking soda
  5. 3 large eggs
  6. 1 & 1/2 cups of sugar
  7. 1 & 1/12 cups of buttermilk
  8. 1 & 1/2 cup toasted walnuts or pecans

Pre-heat the oven to 350 degrees, grease and flour a 9 x 13 baking pan, knock out excess flour.

Cream together the butter and sugar and slowly beat in eggs, beat in buttermilk until well blended. Spread 1/3 of the mixture into the pan, and top with cranberry jam, take a butter knife and drag into the mixture, top with 1/2 cup of nuts, repeat until all the mixture and cranberries have been added, topped with the nuts.

Bake at 350 degrees approximately 45 minutes, or until a cake tester comes out clean. Allow to cool. Mix together 1 & 1/2 cup of powdered sugar, 1 tsp. vanilla and 4 tbs. milk and drizzle glaze over cake.

cranberrycake

The tea towel is compliments of my mom, who stitched the bird theme on the towel and edged it with hand crocheted trim. The spoon is from a flea market in Tulsa. I love old junk!