Saturday Clowns and Cranberry-Maple-Pecan Breakfast Cake
Today was a fabulously laid back Saturday. Track this morning, came home and watched the Rachael Ray biography… Why yes, I am a nerd and feeling nerdier every day. I also made these breakfast cookies (healthy cookies for breakfast? Count me in.) and a Cranberry-Maple-Pecan Breakfast cake. And in between it all I watched these 9 year old clowns:
I guess entertainment comes at a cost. I kind of figure if the cost of testing out their future dream (becoming clowns) is cracking an egg in a plastic container, what the hay?! I’m not too worried about them, though. Because clearly, they’re forgetting that when they join the circus, they will have to wear makeup.
Cranberry-Maple-Pecan Breakfast Cake
Slightly adapted from “Flour” by Joanne Chang
3 tablespoons maple syrup
1/2 cup pecan halves, chopped
1 1/3 cups cake flour
3/4 granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons salted butter
1/3 cup nonfat buttermilk (or a little less than 1/3 cup of fat free milk, add vinegar, and allow to sit for 5 mintues)
1 teaspoon vanilla extract
1/3 maple syrup
1 cup dried cranberries, soaked for 30 minutes in apple juice
1/2 cup powdered sugar
2 1/2 tablespoons maple syrup
In a pan, over medium heat, stir the pecans and 3 tablespoons of maple syrup together until the pecans have soaked up almost all of the maple syrup.
Pour onto a cutting board and allow to cool.
When cool, chop the mixture that is hard until the pieces are small, but not demolished.
Put your dried cranberries in a bowl and allow them to soak with the apple juice for 30 minutes.
Combine all the dry ingredients and the butter in a standard mixer, fit with the whisk attachment, allow to mix for 3-5 minutes.
In a medium-sized bowl, whisk together all your wet ingredients.
On medium speed, add half of your wet ingredients to the dry, allow to mix until incorporated.
Slow the mixer and add the other half of your wet ingredients to the batter until just combined.
With a rubber spatula, slowly fold in the chopped maple-roasted pecans and drained cranberries.
Line a bread pan with parchment paper, so that it’s easier to get the bread out, and pour in your batter.
Bake at 350F for 60-65 minutes.
For the glaze combine the maple syrup and powdered sugar with a handmixer, 20-30 minutes after the bread it out of the oven, pour the glaze over the top of the bread — let it drip down the sides, it looks awesome!
Done and delicious!!