Print Friendly Recipe
- Quick,simple holiday breakfast that is delicious!
- Practical Gourmet
- 1/2 cup (125 ml) packed light brown sugar
- 1 cup (225 ml) broken walnuts or pecans
- 1 tsp (5 ml). cinnamon
- 2-2/3 cups (625 ml) Bisquick
- 1/4 cup (60 ml) granulated sugar
- 2 eggs
- 1 cup (225 ml) milk
- 1 tbsp (15 ml) vanilla
- 1 can whole-berry cranberry sauce
- 1 tbsp (15 ml) butter
- 1 tbsp (15 ml) hot water
- 1 tsp (5 ml) vanilla
- 1 cup (225 ml) to 1-1/2 cups (350 ml) confectioner s sugar
- Preheat oven to 375 degrees (200 C.).
- Butter a 9 x 13 inch glass baking pan.
- Combine first three ingredients and set aside.
- Place remaining ingredients EXCEPT cranberry sauce in a large bowl and stir for 30-45 seconds until combined.
- Spread batter in pan.
- Sprinkle brown sugar mixture evenly over the batter.
- Mix cranberry sauce to break-up slightly.
- Drop by tspfuls evenly over cake.
- Bake for 25 minutes.
- Remove from oven and set on cooling rack.
- Cool 30 minutes and then glaze.
- Combine butter and hot water, stir until melted, add vanilla and sugar to form a glaze. (A little thicker than heavy cream)
- Drizzle glaze on warm (NOT HOT) cake.
- Serve warm or cold.
- This is a very simple recipe that I worked up many years ago--it instantly became a family favorite.
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