Saturday Share Recipe: Cranberry Pecan Coffee Cake

The holidays are gone, but I still had a bag of fresh cranberries in the produce drawer of my refrigerator.

I wasn’t going to throw them out so I decided to try making a Cranberry Coffee Cake.

I washed and culled the cranberries, placed them in the food processor to finely chop them.

I ended up with 2 cups of minced cranberries. When Darling Hubby asked what I was making, I said a fresh cranberry coffee cake. Of course, he said, “Add pecans.”

You see, his grandparents owned a commercial pecan orchard. He grew up eating pecans in everything from salads to desserts. He also said to put a glaze on it like on cinnamon rolls. Here’s the final recipe I ended up creating.

Cranberry Pecan Coffee Cake

Ingredients

1 egg

3/4 cup milk                                   

1/2 cup vegetable oil

1 cup chopped fresh cranberries

3/4 to 1 cup sugar (if cranberries are really sour, use 1 cup)

1 cup chopped pecans or other nut of your choice (I buy pecans from Costco. Kirkland Pecans are usually $10 to $14.00 a bag. I was surprised to find them on Amazon, but at a higher price.)

2 cups self-rising flour (or 2 cups AP flour + 3 teaspoons baking powder + 1 teaspoon salt)

Directions

1. Prepare the baking pan of your choice by spraying it with Pam ot other baking spray. I used a sheet cake pan.

2. Preheat oven to 350 degrees F.

3. In a mixing bowl, beat the egg, add the milk and mix well, add the cooking oil and mix well.

4. Add the cranberries and sugar and mix well. Blend in the chopped pecans.

5. Stir in the flour and blend well.

6. Pour into the baking pan and place in preheated oven.

7. Bake for 40 to 45 minutes or until a toothpick inserted in middle comes out “clean.”

8. Drizzle a glaze over the top and cut in squares.

Photo not good, but I remembered to take a pic.*g*

Glaze

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Joan Reeves aka SlingWords: The Word Slinging Adventures of Joan Reeves