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Tart Cranberry Coffee Cake

 Tart Cranberry Coffee Cake
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.
6-8 ServingsPrep: 10 min. Bake: 35 min.


  • 1 package (15.6 ounces) cranberry-orange quick bread mix
  • 3/4 cup (6 ounces) vanilla yogurt
  • 1/3 cup 2% milk
  • 1 egg
  • 1 cup fresh or frozen cranberries
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon 2% milk
  • 1/8 to 1/4 teaspoon McCormick® Pure Vanilla Extract


  • 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 warm coffee cake. Serve warm if desired.
  • Yield: 6-8 servings.