Favorite Cranbery Coffee Cake Recipe

Favorite Cranbery Coffee Cake Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

I saw a contest in a local newspaper and worked up this recipe. It won first prize in the dessert category! Cranberries grow in this region of the country, so this recipe represents our area well.

[X]

Rate Favorite Cranbery Coffee Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Favorite Cranbery Coffee Cake Recipe

Prep: 15 min. Bake: 50 min.

Yield: 8-10 Servings

15 50 65

Ingredients

3 cups fresh or frozen cranberries
1 cup chopped walnuts
2 cups sugar, divided
3/4 cup butter, softened
3 eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
TOPPING:
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Directions

In a greased 9-in. square baking pan, combine cranberries, walnuts and 1 cup of sugar. In a bowl, cream butter and the remaining sugar. Add eggs and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well.
Drop batter by large tablespoonfuls over cranberry mixture; carefully spread to cover. For topping, combine sugar and cinnamon; sprinkle over batter. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 462 calories, 22 g fat (9 g saturated fat), 101 mg cholesterol, 317 mg sodium, 61 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Cranberry Coffee Cake in Country October/November 1996, p51