Cranberry Coffee Cake

I haven't shared a recipe in what seems like forever. But when I made this I knew I wanted to share it here. It tastes like Christmas in Bundt cake form. And it's easy. And pretty. I've been eating it for breakfast and dessert. :)

 

 

Cranberry Coffee Cake

{Author Unknown}

 

1 cup unsalted butter, room temperature

2 cups sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

8 ounces sour cream

1/2 cup fresh cranberries, rinsed

1/2 cup chopped pecans

1/3 cup firmly packed light brown sugar

1 teaspoon ground cloves

1 teaspoon cinnamon

 

Preheat oven to 325 degrees. In the bowl of an electric mixer, cream butter and sugar together until fluffy. Add eggs one at a time, blending after each addition. In a small bowl stir together flour, baking powder, and salt. Add to butter mixture alternately with sour cream, mixing well until blended. Add vanilla and stir.

 

Pour half of batter into a greased and floured 12-cup Bundt pan and spread evenly. Mix together cranberries, pecans, brown sugar, cloves, and cinnamon. Sprinkle over batter. Top with remaining batter. Bake until toothpick inserted in cake center comes out clean, about 50 minutes. Cool 10 minutes in the pan. Run knife along pan edges, and invert onto cooling rack.

 

**I topped the cake with a glaze of 1 cup confectioners sugar and 2 Tablespoons of milk. Add more milk if you like the glaze thinner. It's just as good without the glaze, though!**

 

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Hope y'all are having a great week. Can't believe Christmas is in a few days!

 

Easy and Delicious Cupcake Icing

Happy Monday! We had a full weekend celebrating Lily's 6th birthday. I'm working on a recap post that I'll post tomorrow, but in the meantime I wanted to share a recipe I found for Buttercream Icing. It's just that good.

 

 

We sent cupcakes to school on Friday so Lily was able to celebrate with her class. She wanted funfetti cupcakes and white icing. Simple enough, right? I'm not a fan of jarred icing and wanted to make my own. A quick Google search later, and I stumbled upon the easiest, most delicious cupcake icing I've ever tasted. For realzzz, though. I feel like I should add a "yo" at the end of that for emphasis.

 

Anyway, this icing was easy-as-pie to whip up, and it gave the boxed cupcakes a fancier feel. The icing spread easily, and it hardened just enough overnight to make the cupcakes not too terribly messy. It was sweet and creamy and just divine. I ate the remainder with a spoon.

 

 

Easy and Delicious Cupcake Icing

{Recipe via Allrecipes.com}

 

1/2 cup unsalted butter, softened

1 1/2 teaspoons vanilla extract

2 cups confectioners' sugar, sifted

2 Tablespoons milk

3 drops food coloring (or as needed)

 

Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.

 

Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for 30 seconds or until desired color is reached. Ice immediately and enjoy!

 

 

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