Breakfast Recipe
Cranberry Breakfast Cake
Cranberry Breakfast Cake:
2 cups all-purpose
flour
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
11/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup dried cranberries
1/2 cup chopped toasted walnuts
1 teaspoon ground cinnamon
Powdered sugar
Preheat oven to 325 degrees. Butter and flour 12-cup bundt pan.
Sift flour, baking powder, nutmeg and salt into medium bowl. Beat 1 cup
sugar and butter in large bowl until well-blended. Add eggs one at a
time, beating well after each addition. Beat in vanilla. Reserve 1
tablespoon dry ingredients. Mix remaining dry ingredients into butter
mixture alternately with buttermilk in 3 additions, beginning and ending
with dry ingredients. Mix dried cranberries with reserved 1 tablespoon
dry ingredients in small bowl. Fold dried cranberries
into batter.
Transfer batter to prepared pan (batter will come only about halfway up
sides of pan). Smooth top. Mix walnuts, cinnamon and remaining 1/4 cup
sugar in medium bowl. Sprinkle over batter.
Bake cake until tester inserted near center comes out clean, about 45
minutes. Turn off oven. Open oven door slightly. Let cake stand in oven
with door ajar 10 minutes. Turn cake out onto rack; cool completely. (Can
be made 1 day ahead. Wrap in foil; store at room temperature.) Sift
powdered sugar over cake. Serves 12. |