Rich Cranberry Coffee Cake Recipe
Rich Cranberry Coffee Cake Recipe photo by Taste of Home

Rich Cranberry Coffee Cake Recipe

Publisher Photo
Meet the Cook: When our children come home for the holidays, I make sure to bake this coffee cake. I always use fresh berries in season, then put a few bags in the freezer for later on. That way, we can enjoy this moist cake anytime we want! -Mildred Schwartzentruber, Tavistock, Ontario
TOTAL TIME: Prep: 10 min. Bake: 65 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 65 min. + cooling
MAKES: 16 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup butter, softened
  • 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

Nutritional Facts

1 serving (1 slice) equals 337 calories, 20 g fat (11 g saturated fat), 99 mg cholesterol, 285 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition.
  2. 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.
  3. 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.
Originally published as Rich Cranberry Coffee Cake in Country Woman September/October 1992, p29

Nutritional Facts

1 serving (1 slice) equals 337 calories, 20 g fat (11 g saturated fat), 99 mg cholesterol, 285 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Rich Cranberry Coffee Cake

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 3, 2014

Made two of these to take to Christmas get togethers, they both turned out great. Stays very moist, the cream cheese really comes out, the tart and the crunch are a great combo. As with some of the other reviewers, mine ended up being a little brown, so next time I'd take it out at 50 or 55 minutes. But other than that it was a big holiday hit!

MY REVIEW
Reviewed Dec. 28, 2013

Absolutely delicious! As it is quite caloric, save it for special occasions when you want to splurge. I added 1/2 teas. of cinnamon and a dash of nutmeg to the original recipe. Mine was very done at 60 minutes so suggest checking it earlier. Can't wait for the next special occasion to make again!

MY REVIEW
Reviewed Dec. 16, 2013

As with all TOH recipes, giving thisrecipe 5 star rating. Making to give as Christmas gift. Thank You for posting this recipe.

MY REVIEW
Reviewed Nov. 5, 2013

This is a supper cake as is. But the second time I made it I used the whole 12 oz bag of

berries . I also used 1 cup of pecans and added 1/4 tsp. almond extract and upped the sugar to 2 cups. I thought it was better. Let it cool a little longer before working with it since there is so much more fruit etc in it.

MY REVIEW
Reviewed Nov. 3, 2013

This cake was phenomenal! My whole family loved it - the texture is perfect and the flavor delicious!

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