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Favorite Cranbery Coffee Cake

 Favorite Cranbery Coffee Cake
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.
8-10 ServingsPrep: 15 min. Bake: 50 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon


  • 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,

2 of 2

Favorite Cranbery Coffee Cake (continued)

Nutritional Facts: 22 g fat (9 g saturated fat), 101 mg cholesterol, 317 mg sodium, 61 g carbohydrate, 2 g fiber, 7 g protein.