Cranberry-maple-pecan breakfast cake from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 68) by Joanne Chang and Christie Matheson

  • buttermilk
  • cranberries
  • cake flour
  • maple syrup
  • confectioner's sugar
  • pecans
  • eggs
  • butter
  • sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stef on November 12, 2020

    We really liked this cake. I used frozen cranberries and chopped them in my blender for about 2 seconds. They didn't sink to the bottom. The cake was done in 55 minutes. Next time I will add a bit more cranberries.

  • anya_sf on June 28, 2017

    I agree with Frogcake. It was good, but not as great as I'd hoped.

  • Frogcake on December 26, 2016

    I would describe this as a "meh" recipe. Nothing wrong with the recipe, just not as interesting as I thought it would be.

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