Easy Cranberry Coffee Cake Recipe

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Easy Cranberry Coffee Cake Recipe

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Even people who don't usually care for cranberries will love this warm and tasty coffee cake. And you'll be happy to know it's simple to make!
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 2 cups fresh or frozen cranberries, halved
  • HOT BUTTER SAUCE:
  • 1/2 cup butter
  • 1 cup sugar
  • 3/4 cup half-and-half cream
  • 1 teaspoon vanilla extract

Directions

In a bowl, combine the flour, sugar, baking powder and salt. Combine milk and butter; add to dry ingredients and mix well. Fold in cranberries. Spread into a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done.
For sauce, melt butter in a saucepan; gradually add sugar and cream. Simmer for 10 minutes. Remove from the heat; add vanilla. Serve over warm coffee cake. Yield: 9 servings.
Originally published as Cranberry Coffee Cake in Cookin' Up Country Breakfasts Cookbook 1994, p51

Nutritional Facts

1 piece: 439 calories, 16g fat (10g saturated fat), 48mg cholesterol, 373mg sodium, 70g carbohydrate (47g sugars, 2g fiber), 5g protein.

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 2 cups fresh or frozen cranberries, halved
  • HOT BUTTER SAUCE:
  • 1/2 cup butter
  • 1 cup sugar
  • 3/4 cup half-and-half cream
  • 1 teaspoon vanilla extract
  1. In a bowl, combine the flour, sugar, baking powder and salt. Combine milk and butter; add to dry ingredients and mix well. Fold in cranberries. Spread into a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until cake tests done.
  2. For sauce, melt butter in a saucepan; gradually add sugar and cream. Simmer for 10 minutes. Remove from the heat; add vanilla. Serve over warm coffee cake. Yield: 9 servings.
Originally published as Cranberry Coffee Cake in Cookin' Up Country Breakfasts Cookbook 1994, p51

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