Cranberry Coffee Cake Wedges Recipe

4 1 1
Cranberry Coffee Cake Wedges Recipe
Cranberry Coffee Cake Wedges Recipe photo by Taste of Home
Publisher Photo

Cranberry Coffee Cake Wedges Recipe

Read Reviews
4 1 1
Publisher Photo
“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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 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

Directions

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 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.
Originally published as Cranberry Coffee Cake Wedges in Healthy Cooking April/May 2009, p17

Nutritional Facts

1 each: 202 calories, 5g fat (2g saturated fat), 36mg cholesterol, 412mg sodium, 36g carbohydrate (11g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

  • 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
  1. Place cranberries in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and set aside.
  2. 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).
  3. 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 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.
Originally published as Cranberry Coffee Cake Wedges in Healthy Cooking April/May 2009, p17

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry Coffee Cake Wedges

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
bellanorth User ID: 1217918 63332
Reviewed Jun. 1, 2009

"I will increase the fruit to 1/2 C next time I make this, but it was quite tasty."

Loading Image