along the way

Last Thursday I was cooking Thanksgiving dinner all by myself....it's kinda lonely cooking a big meal all by yourself. I was missing the company of my mom and my sisters and my sisters-in-laws. Throwing caution to the wind I called home - we all know that it is dangerous to cook and talk on the phone at the same time, you never know what mistakes will be made!
After being passed around the ladies in the kitchen I was passed (very smart of them) to Mercy who was not yet on duty and who was actually enjoying a bit of breakfast.  She was eating an all time Newton favorite - Cranberry Coffee Cake.  We discussed it - this is kinda how it went:

me: I love that coffee cake, I wish I made it for our breakfast.
Mercy: Yeah, its pretty delicious...but I just wish it had more cream cheese in it you know?  It's just that I love cream cheese so much.
me: Maybe you should talk to Mom about that...maybe the cake could have a cream cheese icing instead of powered sugar.

Anyway, I don't know if you talked to Mom about that cream cheese idea Mercy, but I was inspired by our conversation to make the Cranberry Coffee Cake for the guys tomorrow for breakfast. I considered, for about 5 seconds, how to add more cream cheese for you Mercy but in the end I figured you wouldn't be here to try it so I had just better stick to the recipe.

Cranberry Coffee Cake:
preheat oven at 350 F 
1 8oz package of cream cheese
1 cup butter/margerine
1 1/2 cups sugar
1 1/2 tsp vanilla
4 eggs
2 cups flour
1 1/2 Tbs baking powder
1/2 tsp salt
2 cups of cranberries (sorry, I don't know if these are supposed to be chopped or not...I did a bit of both. hehe. anyone who knows, do fill the rest of us in!)

Cream the sugar, cream cheese and the butter then add the vanilla and eggs.
Mix together the flour, baking powder and the salt then add to the butter mixture.
Once combined add the cranberries and mix until evenly distributed.
Spoon into a greased bundt pan.
Bake for 1 hour, check after 50 min - it's done when a knife comes out clean!