I had time to do something today that I haven’t since….well, practically since I started blogging!
I have been so stressed and been so busy the last month on Call Me PMc that I have worked harder than I ever have before on the blog. I knew it was going to get busy this time of year, and I thought I was prepared for it. I worked hard. I got a couple of weeks posts ready. But, offers kept coming, and I hate to turn down paying gigs.
So I kept working and cooking and writing and photographing and editing.
Then today, I looked up and literally…wait for it….
I was caught up!
Like, I have three weeks of posts scheduled and all my paying gigs finished.
So I sat for a minute and thought, “What the hell do I do now?!”
I thought about mopping
I though about napping
I’ve got it, I’ll visit my friends blogs and read and see what they’ve been doing!
But, first, I’ll share my latest! I made this Cranberry Eggnog Crumb Coffee Cake and I think you’ll like it a lot!
I love a coffee cake. This one is no exception. My Cranberry Eggnog Crumb Cake has a soft texture with just the right about of sweet and crunch from the streusel topping. It’s buttery and dense without being to heavy. You’ll love the tart burst of flavor from the dried cranberries. Plus, don’t you think cranberries and Christmas go hand in hand? It’s perfect for the holidays!
Cranberry Eggnog Crumb Coffee Cake
Yield 12 servings
- 1 and 1/2 c sugar
- 1 and 1/2 sticks butter, at room temperature
- 3 eggs, room temperature
- 1 T vanilla extract
- 1 T peppermint extract or 1 T peppermint Coffee-mate liquid coffee creamer
- 1 and 1/4 c eggnog, room temperature
- 2 and 1/2 c all purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 T salt
- 1 and 1/2 c dried cranberries (you can reduce this to 1 cup, if you prefer)
- 1/2 c brown sugar
- 1 and 1/2 c al purpose flour
- 1 stick butter, melted
- 1/4 tsp salt
- Spray a 10-inch springform pan with non-sick spray or coat, generously with solid vegetable shortening.
- Preheat oven to 350 degrees F.
- For cake: Cream butter and sugar together until fluffy. Add eggs one at a time, cream until smooth. Add vanilla, peppermint and eggnog and continue mixing until combined.
- In a seperate bowl, combine the flour, baking soda, baking powder and salt.
- In a small bowl, cover cranberries with 1 T of the flour mixiture. Toss to coat.*
- Stir the flour mixture into the sugar/egg mixture, slowly. Mix until combined.
- For the crumb topping: Combine sugar, flour and salt in a bowl. Stir in the melted butter. Combine, mixture will have the texture of wet sand.
- Assemble: Pour the cake batter into prepared 10-inch springform pan. Spread evenly.
- Sprinkle cranberries over batter. Sprinkle crumb topping over cranberries.
- Place springform pan on a cookie and into the oven. Bake 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Start checking cake at 55 minutes unless you know exactly how your oven bakes. It took my cake 1 hour 10 minutes, but my neighbor only baked hers for 1 hour. Every oven is different.
- Remove from oven when cake test comes out clean and cake is no longer 'jiggly' in the center. Allow to cool on a wire rack. After 10 minutes, run a knife around the edge, but do not try to remove from pan until it is only slightly still warm (like an hour!)
*Tossing cranberries in flour will prevent them from sinking to the bottom of the cake.©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.