Cranberry Coffee Cake

(I never get a photo of this recipe after it's baked, because I'm always baking the morning of and no leftovers come back!!)

This no-fail recipe is one of my breakfast items I bring to get togethers all year round. It's always delicious and everyone loves it. The sweet cake part contrasts well with the tart of the cranberries. Although you can't get cranberries all year, when they are in season, just buy a couple of extra bags. Then you can throw them, in their original bags in the freezer for later. When you want to make this coffee cake, you don't even have to defrost them, which makes them easier to mince. But with these colors, it is perfect for breakfast during the Christmas season!

Cranberry Coffee Cake (adapted from Southern Living)

Serves 12-15

2/3 c soft butter

1 c sugar

1/2 c brown sugar

2 eggs

2 c flour

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 c buttermilk

1/2 tsp nutmeg

1/2 c chopped nuts (walnuts, almonds, pecans)

1/2 c brown sugar

1/2 tsp cinnamon

1 3/4 c minced cranberries

Preheat oven to 350 degrees.

Beat butter until creamy, add sugars and eggs, beat again. In another bowl, mix dry ingredients: flour, cinnamon, soda, powder, and salt. Add dry mixture to butter mix in small batches alternating with buttermilk. Mix well.

Combine nutmeg, nuts, brown sugar and cinnamon in small bowl.

Grease 9x13 pan. Pour half of batter into bottom of pan. Sprinkle half of nut mixture over batter and half of cranberries over batter. Pour remaining batter over top and smooth out. Top with remaining nut mixture and cranberries. Bake for 35 minutes until toothpick comes out clean when poked in center. Serve warm. Can also be made the night before and stored covered in fridge until ready to bake.