Tart Cranberry Coffee Cake
Simple & Delicious
- try a FREE ISSUE today!
Karen Smeltzer of Greendale, Wisconsin relies on a box of quick bread mix to hurry along this moist coffee cake. An easy powdered sugar glaze drizzled on top helps balance the tartness of the cranberries.
SERVINGS: 6-8
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 10 min. Bake: 35 min.
Ingredients:
- 1 package (15.6 ounces) cranberry-orange quick bread mix
- 1 carton (6 ounces) vanilla yogurt
- 1/3 cup milk
- 1 egg
- 1 cup fresh or frozen cranberries
- GLAZE:
- 1/2 cup confectioners' sugar
- 1 tablespoon milk
- 1/8 to 1/4 teaspoon vanilla extract
Directions:
Place quick bread mix in a large bowl. In a small bowl, whisk the yogurt, milk and egg; stir into the bread mix just until moistened. Fold in cranberries.
Pour into a greased 9-in. deep-dish pie plate. Bake at 375° for 35-40 minutes or until golden brown. Combine glaze ingredients; drizzle over coffee cake. Serve warm if desired. Yield: 6-8 servings.