Cranberry Nutmeg Breakfast Cake

This is one of those recipes I almost picked for Secret Recipe Club. (I ended up going with these amazing enchiladas instead)  But this cake just sounded so good, I had to go back and try it.  I'm really glad I did, because this is one good cake!  I like to make coffee cakes, muffins, cinnamon rolls, and things like that for Sabbath morning breakfast.  I bake on Friday, and we have something yummy to eat over the weekend.  I think this one is going to show up on a regular basis.

Cranberry Nutmeg Breakfast Cake
adapted from Jessie Weaver

Ingredients
   Cake:

• 4 T butter, softened
• 3/4 c. sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1/2 c. sour cream
• 1/2 c. milk
• 2 c. white whole wheat flour (or all-purpose)
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. nutmeg
• 1 bag (12 oz.) fresh (or frozen) cranberries, coarsely chopped*

  Topping:

• 1/2 c. brown sugar
• 1/2 c. chopped pecans
• 1/2 c. shredded coconut

Directions:

1. Cream butter and sugar together until light and fluffy. Add eggs, beating well.  Stir in vanilla, sour cream, and milk.
2. Mix dry ingredients and stir in.  Fold in cranberries.
3. Spread batter into greased 13" x 9" pan.
4. Mix all ingredients for topping and spread evenly over batter. 
5. Bake 35-40 minutes in 375° F oven or until topping is browned and a toothpick inserted in the middle comes out clean.

This is a really moist, not-too-sweet cake.  I cut the sugar down a little from Jessie's recipe, but then I added the topping, so it's definitely sweet enough.  The cranberries add just the right touch of tartness in every bite.

We really enjoyed this.  Did I say that already?  Yes, it's really good!  Next time (see - next time - I am definitely going to be making this again) I am going to bake it in two round cake pans, the foil disposable kind.  The foil cake pans fit just perfectly into a gallon-size zipper bag.  I used to do that all the time when I made Overnight Coffee Cake when the kids were little. 

Then they got bigger and ate more coffee cake, and I started just baking it in a 13" x 9" pan.  Now that the kids are grown and it's just the two of us, I think it's time to go back to baking two smaller cakes and freezing one.  One of them will give the two of us plenty of coffee cake for the weekend, and the other one will come in really handy for another time when I don't have time to bake. 

Anyway, try this cake.  I think you'll like it, whether you bake it in a large pan, two smaller pans, or even make it into muffins, which is another possibility.