It's been well over a year since our first recipes from guest chef Tanya (you can read about those here!), so when we saw her recipe for Easy Fruit Coffee Cake in our latest issue of Hidden Wisdom Magazine, we couldn't wait to try it! :)

Hidden Wisdom is a family-oriented magazine edited by one of my long-time friends, Abigail. When the quarterly issues arrive in our mailbox, Joshua often picks them up and reads them along with me! An issue arrived this week and was sitting on the kitchen counter... before I knew it, Joshua was browsing the recipe section and had decided to make Tanya's coffee cake recipe!

Tanya's recipe was originally a blueberry coffee cake, but she noted that she had used raspberries or cranberries in place of the blueberries, with great success. We used cranberries from our freezer, and it turned out great! I thought perhaps the cranberries would be too tart in the cake, but it was wonderful.

Joshua and I both agreed that this Easy Fruit Coffee Cake is an excellent recipe that we will be making over and over again! We've already made it twice this week. And we doubled the recipe both times. Before you count up how many servings that is, remember that I'm eating for two... ;)

So, if you have some fruit in your freezer, and want to warm your house (and tummies!) with some easy winter baking... try this coffee cake! :)

Bio:

Tanya Luscombe is a stay-at-home wife, and mom to five little blessings. She lives in Canada and has been married for 10 years to her beloved husband. They homeschool their children. Tanya's days are filled with being a wife and mama, but she also likes to sew, read, garden, and cross stitch when she has time! Tanya loves the Lord and seeks to serve Him in all she does! You can check out her blog here. :)