Sunday, February 14, 2010
Happy Valentine's Day! This morning the Kitchen Genius and I renewed our wedding vows along with all the other married couples at our church. There is something so thrilling about looking your husband in the eye and still meaning those words after nearly 20 years together. It gave me goosebumps.
In keeping with our morning activity, I baked a recipe from our newly published church cookbook, "Cooking With Spirit." The recipe was from Bertha Fuqua, a wonderful lady who has sadly passed on.
This coffee cake is incredibly moist and flavorful and feeds a crowd. The recipe called for a 13 by 9 pan and at first I thought there wasn't enough batter. I was wrong. It rose up nicely in the oven.
Making breakfast is a great way to show someone you love them. And speaking of love, I even got some chicken love today. Count them, seven (yes seven!) eggs in one day. Throughout the winter we've been getting about two eggs a day because the days are shorter and egg production is tied to hours of sunlight. We didn't want to add a light to our coop to force our ladies to lay in the off season, so we let nature take it's course. Well here's the proof that spring is on its way:
Even our older chicken, Jasmine joined in and laid the pretty green egg on top. She hasn't laid anything since late September. Rosie has been quite productive all winter and today she laid two eggs in one day! We know this because she is our only chicken who lays white eggs.
Here's to love, the coming of spring and a bounty of eggs!
Cranberry Crunch Coffee Cake
(adapted from recipe by Bertha Fuqua)
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar, firmly packed
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 cup buttermilk
1/3 cup chopped walnuts
1 3/4 cups cranberries, minced (fresh or frozen)
Preheat oven to 350 degrees. Grease and flour a 9 X 13 inch baking pan and set aside. Beat butter on medium speed until creamy; gradually add sugar and 1/2 cup brown sugar, beating well. Add eggs.
Combine 2 cups flour, 1 teaspoon cinnamon, baking powder, baking soda and salt. Add to butter mixture alternately with buttermilk. Beat well. Spoon half the batter into pan.
Combine the remaining 1/2 cup brown sugar, remaining 1/2 teaspoon of cinnamon and chopped walnuts. Sprinkle half of brown sugar mixture over batter. Top with cranberries. Top with remaining batter and remaining brown sugar mixture. Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.