At least here in Indiana. The cold has finally settled in and all that's missing are big fat snowflakes to match up with the sounds of Charlie Brown Christmas music that I'm sure to ask Alexa to play. Winter is by no means my favorite season, but I do enjoy the cozy moments, especially the morning.
Is your Christmas shopping wrapping up (pun totally intended) or are you still looking for those last minute finds? My family is trying something new this year and we're only getting one collective gift from the family for each person. It's my mom's plea for less stuff, being the minimalist she is (might I add she was a minimalist before it was trendy? v good job, mother). So in accordance with her streamlined Christmas, a little list of non-material items I wish for everyone this holiday season:
- The scent of chocolate chip cookies in the oven
- Laughter and good jokes with your friends at all your future ugly sweater parties and white elephant gift exchanges
- Lots of hygge in your homes
- The warmth of your family
- The joy of gift giving
- Peace of mind and calm hearts
Have a Merry Christmas, Happy Hanukkah, Happy Kwanzaa, or whatever you may celebrate this holiday season!
This is the coffee cake you want to have around this time of year - warm from the oven, with coffee and good cheer. It's not too sweet because the cranberries retain their tart bite and the rest of the cake is filled with the warm spice of cinnamon, ginger, and cardamom. The sweetness mainly comes with the streusel, which covers the entirety of the cake so each bite includes a little bit of that crisp, nutty, brown sugar sweetness. It's that balance that makes this cake one of my favorites. The morning cake to go along with your Bing Crosby and first cuppa.
Cranberry coffee cake, makes one 9 inch springform pan-sized cake
For the cake
- 2 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp ground cinnamon
- 1/2 tbsp (1 1/2 tsp) ground ginger
- 1/2 tbsp (1 1/2 tsp) ground cardamom
- 1 1/2 cup cranberries, fresh or frozen
For the streusel
- 1 1/2 cups chopped walnuts
- 2/3 cup dark brown sugar
- 1/2 cup all purpose flour
- 1 tablespoon cinnamon
- 1 stick butter, melted
- Preheat oven to 350 F. Butter and flour your cake tin, line with parchment paper, and set aside.
- For the streusel, mix the walnuts, dark brown sugar, flour, and cinnamon in a medium bowl until combined. Add the butter and, using a fork, mix until a streusel mixture forms. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy, about 3-5 minutes on medium-high speed using a mixer. Add the eggs to the batter one at a time, mixing and scraping the bowl between each addition. Add the sour cream and vanilla, and beat againuntil well combined. Add half of the dry ingredients and mix on low until just combined. Add the remaining half of the flour and cranberries and mix on low until just combined. Try your best not to overmix!
- Scoop the batter into your cake pan - the batter is really thick so you may need to be somewhat forceful with your spatula to spread the batter in the pan - don't worry, this is normal! Top with your streusel, then place in the oven. Let bake for 40-45 minutes, checking at 40 minutes to see if baked through. If not, keep in the oven for a little longer, you may need to cover the pan with foil to prevent the top from over-browning!
- Remove from the oven and let cool, then enjoy anytime of the day - this is a cake that you can totally eat for breakfast.