We’ve been kind of stuck at home in the past few days. It’s snowing here like never before. The snow is about 15 inches deep. Some roads are closed, some businesses are closed, schools are closed which means that the kids are at home and need to be entertained and fed 24/7, as well as Mr. Husband. We’ve been doing all kinds of cooking projects here to keep ourselves busy and happy. (All the recipes will be posted next year.)

Very cool idea, but, no, I’m not going to do that. I already have too many blogs on my hands (this one which is also published at the Seattle P-I, this one: Good Food & Bad Food, also published on the Seattle P-I, and at some point I thought of starting a salad blog, but I have to think about it. Would you be interested in a salad blog?)
So no, no dessert blog, but I do plan on buying a new camera and taking some photography classes, and I hope I can show you better photos. I’m so excited about that!!!

With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.

Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes (I added an extra 20 minutes to the baking time – N.). Let cool on a wire rack for 20minutes. Run a knife around edge of cake; invert onto a rimmed platter.

I am going to spend some time with my family and will be back in January.

Nurit

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A cake for the weekend: Blueberry crumb cake

Sour Cream Coffee Cake

Fluffy coconut cake

Categories : A cake for the weekend, Cakes, Fall and Winter, Holiday recipes, Holidays, Recipes