Aunt KP visited! A fellow W&M alum, she has more Tribe Pride than Hubby T and I combined and it was fun to see her. All three of us had fun showing Baby B off on campus. Baby B was decked out in W&M socks, a t-shirt, and ball cap (which had been thrown to the ground a gazillion times by the time this picture was taken). He was so cute that an official school photographer stopped us to take his picture! I hope it makes it in the alumni magazine, that would be an awesome clip for his baby book:)
Along with her super duper Tribe Pride and overflowing love for her nephew, Aunt KP brought...monster socks!!
In this picture, Baby B is demonstrating how he is currently a drooling monster (see the drool spot over his tummy? Yikes). People at the grocery store thought they made him a cuteness monster. Either way, awesome gift:)
And finally, because it's fall and because we had company this weekend, I had to make some sort of breakfast treat. I might need homecoming to come around more often so that we can see all our friends and family more frequently, and enjoy this delicious coffeecake...
Apple-Cranberry Coffee Cake from Eating Well in Season: The Farmers' Market Cookbook by Jessie Price and the Editors of Eating Well
Topping
1/2 c. packed light brown sugar
1 Tbs. cornstarch
1/4 tsp. ground cinnamon
1 1/2 c. cranberries, fresh or frozen, thawed, chopped
1 1/2 c. finely chopped peeled tart apple (such as Granny Smith)
1/2 c. cranberry, orange, or apple juice
Cake
1 c. all-purpose flour
1/2 c. whole-wheat flour
1 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda
1/4 c. canola oil
3 Tbs. butter, slightly softened
3/4 tsp. freshly grated lemon zest
3/4 c. granulated sugar, plus 1 Tbs. for sprinkling
1 large egg
3/4 c. low-fat milk
2 tsp. vanilla extract
Preheat oven to 375 degrees F. Coat a 9" springform pan with cooking spray.
To prepare topping: Whisk brown sugar, cornstarch, and cinnamon in a medium nonreactive saucepan until combined. Stir in cranberries, apple and juice. Bring the mixture to a boil over medium-high heat, stirring. Continue to cook, stirring, until the mixture thickens and the berries soften, about 2 minutes. Remove from the heat and let cool.
To prepare cake: Whisk all-purpose flour, whole-wheat flour, baking powder, salt, and baking soda in a medium bowl. In a separate large mixing bowl, beat oil, butter, and lemon zest with an electric mixer, first on medium speed, then on medium-high, until well combined, about 1 1/2 minutes. Gradually, add 3/4 cup sugar, beating until the mixture is light in color and well blended. Add egg and beat until the batter is smooth, about 1 minute longer. With the mixer on low speed, beat in half the flour mixture until just incorporated. Gradually beat in milk and vanilla until just incorporated. Add the remaining flour mixture and beat until a smooth batter forms, about 1 minute, scraping down the sides of the bowl as needed. Scrape the batter into the prepared pan, spreading to the edges. Spread the topping in an even layer over the batter; do not stir.
Bake the cake on the middle rack until the top is puffed in places and a toothpick inserted in the center comes out clean (the fruit topping will still be moist), 40 to 50 minutes. Sprinkle the remaining 1 Tbs. sugar over the top. Transfer the pan to a wire rack; let stand until cooled to warm, about 20 minutes. Remove the pan sides and cut the cake into wedges.
Mama P's cooking notes: Use a food processor to chop the cranberries. I find the cranberry taste to be very strong, so I used apple juice and wouldn't recommend using cranberry juice unless you really, really like cranberries. I'm not sure why you have to beat the cake ingredients together after adding each ingredient one at a time, but I followed their directions and it worked so deviate at your own peril. Because the fruit topping remains moist, it's hard to tell if the toothpick you put in the center comes out clean, so use your best judgment. My cake cooked for 45 minutes.
No comments:
Post a Comment