Cranberry Nut Coffee Cake
Before I was married (so, over 36 years ago) I needed a dessert for the ladies circle meeting. Remember those church circle meetings? Those ladies were all coming to my tiny apartment for the first time. I was just out of college and even though I had a degree in home economics, I didn't have that much practical experience. I needed something I could make quickly after work that was delicious. And foolproof.
Last night I baked the coffee cake for our dessert. Fingers crossed it was as good as I remembered! Before I got into the kitchen after supper, Daddy-O had cut his second piece. I asked if it was good. He mumbled with his mouth full of cake, "Ummmm....good." And it was. Try serving it warm, with a cup of coffee.
1/4 cup brown sugar, packed
1/2 cup chopped pecans
1/4 teaspoon cinnamon
2 cups Bisquick baking mix
2 tablespoons sugar
2/3 cup milk or water
2/3 cup whole cranberry sauce
Confectioners' Sugar Icing
Preheat oven to 400 degrees.
Mix brown sugar, nuts and cinnamon and set aside.
Combine Bisquick, sugar, egg and milk. Beat vigorously for 1/2 minute. (I used a wire whisk.)
Spread batter in a greased 9x9-inch baking pan. Sprinkle with the nut mixture. Spoon cranberry sauce over the top. (It will not completely cover the top.)
Bake 20-25 minutes. While still warm, drizzle Confectioners' Sugar Icing over the top of cake.
Confectioners' Sugar Icing: Blend 1 cup confectioners' sugar (that's also called powdered sugar,) 1/2 teaspoon vanilla extract and about 1 tablespoon water. Add more water, a few drops at a time, if needed, until you reach desired consistency.