Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 337
  • Fat:
  • 20 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 99 mg
  • Sodium:
  • 285 mg
  • Carbohydrate:
  • 35 g
  • Fiber:
  • 1 g
  • Protein:
  • 5 g
Contest Winning Recipe

Rich Cranberry Coffee Cake

Meet the Cook: When our children come home for the holidays, I make sure to bake this coffee cake. I always use fresh berries in season, then put a few bags in the freezer for later on. That way, we can enjoy this moist cake anytime we want! -Mildred Schwartzentruber, Tavistock, Ontario

SERVINGS

16

CATEGORY

Breads

METHOD

Baked

PREP

10 min.

COOK

65 min.

TOTAL

75 min.

INGREDIENTS

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup butter or margarine
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 4 eggs
  • 2-1/4 cups all-purpose flour, divided
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen cranberries, patted dry
  • 1/2 cup chopped pecans or walnuts
  • Confectioners' sugar

DIRECTIONS

In a mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition. Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners' sugar. Yield: about 16 servings.

Printed from tasteofhome.com Jul 24, 2008

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