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Cranberry Coffee Cake Wedges

 Cranberry Coffee Cake Wedges
“A friend gave me this recipe, but it was with raisins and regular sugar, butter and sour cream which I changed to Splenda, light butter and fat-free yogurt. My husband can't tell I've changed anything but the raisins!” Carol Barbee - Jasper, Montana
8 ServingsPrep: 20 min. Bake: 15 min.


  • 1/3 cup dried cranberries
  • 1 cup boiling water
  • 2 cups all-purpose flour
  • 3 tablespoons plus 1 teaspoon sugar blend, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons cold reduced-fat butter
  • 1 cup (8 ounces) fat-free plain yogurt
  • 1 egg, separated
  • 1/2 teaspoon ground cinnamon


  • Place cranberries in a small bowl; add boiling water. Cover and let
  • stand for 5 minutes. Drain and set aside.
  • In a large bowl, combine the flour, 3 tablespoons sugar blend, baking
  • powder, baking soda and salt. Cut in butter until mixture resembles
  • coarse crumbs; stir in reserved cranberries. Combine yogurt and egg
  • yolk; add to crumb mixture and stir until a soft dough forms (dough
  • will be sticky).
  • Turn onto a floured surface; gently knead 6-8 times. Transfer to a
  • baking sheet coated with cooking spray. Pat into a 9-in. circle; cut
  • into eight wedges, but do not separate. Beat egg white; brush over
  • dough. Combine cinnamon and remaining sugar blend; sprinkle over the

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Cranberry Coffee Cake Wedges (continued)

Directions (continued)

  • top. Bake at 425° for 15-18 minutes or until golden brown.
  • Remove to wire rack. Serve warm. Yield: 8 servings.
Editor’s Note: This recipe was tested with Splenda sugar blend and Land O'Lakes light stick butter.
Nutritional Facts: 1 wedge equals 202 calories, 5 g fat (2 g saturated fat), 36 mg cholesterol, 412 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.