- 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.
Originally published as Cranberry Coffee Cake in Country October/November 1996, p51
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Reviewed Nov. 14, 2010
"I have made this many times. It is a delicious coffee cake that everyone loves."