Today is bake day in these parts. I’m doing as much ahead of time as possible and found a recipe to bake and freeze that will be great for a grab and go breakfast when we take Jordan and Yankee to the airport for their flight to ski country. Don’t worry. We’ll get to spend four quality days together packed with activities before they go.
BERRY-ORANGE COFFEE CAKE
2 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/3 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup whole milk ricotta cheese
1 Tbsp. shredded orange peel
1 Tbsp. orange juice
1/2 tsp. vanilla
1 1/2 cups fresh cranberries, coarsely chopped
1 recipe orange glaze (below)
1/2 cup walnuts, toasted and chopped (I used pecans)
2 Tbsp. finely chopped crystallized ginger (I omitted this)
– Preheat oven to 350. Grease either muffin pans or mini loaf pans, which is what I used.
– Combine flour, cinnamon, baking soda, baking powder and salt in a bowl. Whisk to blend.
– In another bowl beat butter and sugars till fluffy. Beat in ricotta, egg, orange peel, orange juice, and vanilla. Stir flour mixture in till combined. Fold in cranberries and ginger.
– Fill pans 2/3 full and bake 20 to 25 minutes. Cool in pan for 5 minutes, and then remove. Top with glaze and sprinkle nuts and additional orange peel, if desired.
Combine 1 cup powdered sugar, 1 Tbsp. orange juice, and 1/2 tsp. vanilla. Stir in 2 Tbsp. melted butter and 1/2 tsp. shredded orange peel.
Take care and have a great week-end.
Recipe from Better Homes and Gardens, November, 2012