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Rich Cranberry Coffee Cake
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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
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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |