The loaf-style cake, made using a recipe from cookbook author Dorie Greenspan, can be served as a breakfast or brunch item.
3 large eggs, room temperature2/3 cup finely chopped lightly toasted pecans1. Center rack in the oven and preheat to 350 degrees. Butter an 8 1/2-inch loaf pan and dust with flour or use baker’s spray.3. In large bowl, rub the granulated sugar and zest together with your hands until sugar is moist and fragrant. Add brown sugar and stir to blend. One by one whisk in the eggs, beating for a minute after each goes in. Whisk in buttermilk.
4. Switch to a flexible spatula, add half of flour mixture, stir in and fold until it’s almost combined, then mix in the remainder. Gradually fold in the oil, mixing until you have a smooth batter. Stir in nuts and cranberries. Scrape batter into pan. 5. Bake for 58 to 65 minutes, or until top rises and cracks and, most important, a tester inserted deep into the center comes out clean. Transfer pan to cooling rack and wait for 5 minutes, then unmold it and turn it right side up and let cool until it is just a little warm before slicing, or let it reach room temperature.Cooking question? Contact Cathy Thomas at [email protected]
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