Friday, March 2, 2007


It seems that surely I should have posted this previous, as it's been my favorite birthday cake (FBC) for a couple decades plus some. It has become, over the last years, My Beloved Mister's FBC as well. In any case, here it is again (or not), because you should go make this in the morning straight away for enjoying with a big steamy cuppa strong coffee. Mmm.

The one I made for me / us yesterday was actually the most beautiful ever, which is a wonder, as my new to me temperamental electric oven has generally given me fits if pique.

Without further ado, my own mother's recipe: excellent for church lady functions, birthdays, wedding preceptions, brunchy things and cold morning pick me ups.

Diggy's Cranberry Coffee Cake

2 C flour
1 t soda
1 t baking powder
1/2 t salt
1 stick butter, soft
1 C sugar
2 eggs, beaten
1 t vanilla extract
1/2 pint sour cream
1 8 oz can whole cranberries
1/2 C nuts (chopped pecans, almonds, or walnuts....)
confectioners sugar

Grease a tube, loaf or bundt pan. Cooking spray works well.

Sift together flour, soda, baking powder and salt. Cream in butter. Add sugar to creamed mixture. Add in eggs, mix. Add vanilla and stir in sour cream. Mix all but cranberries, nuts and confectioners sugar.

Alternate cake batter, cranberries and nuts in baking pan. It'll be pretty and swirly.

Bake at 350 for 55 minutes.

1 comment:

  1. Looks good! My FBC would definitely have to have some chocolate in it.