I fell in love with this cake before I’d ever made it. I was dreaming of flavors that I crave at breakfast and came up with this combination. I worked on the recipe every day for several weeks until I hit the correct proportion of tart cranberries; crunchy, mapley nuts; and warm maple flavor. The cake is offered at Flour every year during the holiday season when cranberries are plentiful. It tastes remarkably like pancakes: the maple syrup flavor thoroughly infuses the buttery cake, so that