Friday, February 11, 2011

Cranberry Coffee Cake

I have had a bag of frozen cranberries in the freezer since the first appeared in season in the grocery store. In October. These cranberries even held up a line at the store and called the manager over (the bar code wasn't in the system and they didn't know the price, so eventually they made up a price. $1. Score!). Why did I let these hard won cranberries languish for so long in the icy depths of the freezer? I was daunted by the amount of butter in the recipe I had intended to use them in, since I would be the only one eating it as Tyler doesn't like cranberries.

Then I saw this recipe on The Hungry Housewife for Cranberry Crumb Cake from Tate's Bakery Cookbook and immediately got to work as I had all the ingredients on hand. This cake is delicious and I am now putting cranberries in everything. Remember these bran muffins? They've even better with cranberries.

The cake is amazing as is, but next time I make it I will half the crumb topping. I found there was too much of it and it overpowered the cake.


Tate's Bakery Cranberry Crumb Cake

Here are some other cranberry recipes that I have saved in my favorites to try:

Cranberry Curd Bars with Walnut Shortbread Crust
Spiced Cranberry Spice Cake
Cranberry Crumb Bars (the recipe I was originally going to make with the cranberries)
Nantucket Cranberry Pie

No comments:

Post a Comment