Rich Cranberry Coffee Cake
TOTAL TIME: Prep: 10 min. Bake: 65 min. + cooling
YIELD: about 16 servings.
When our children come home for the holidays, I make sure to bake this cranberry 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 any time we want! —Mildred Schwartzentruber, Tavistock, Ontario
Ingredients
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1 package (8 ounces) cream cheese, softened
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1 cup butter, softened
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1-1/2 cups sugar
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1-1/2 teaspoons vanilla extract
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4 large eggs, room temperature
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2-1/4 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1/2 teaspoon salt
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2 cups fresh or frozen cranberries, patted dry
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1/2 cup chopped pecans or walnuts
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Confectioners' sugar
Directions
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1.
Preheat oven to 350°. In a large bowl, beat cream cheese, butter, sugar and vanilla until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, mixing well after each addition.
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2.
Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining 1/4 cup flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan.
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3.
Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Let stand 5 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts
1 piece: 337 calories, 20g fat (11g saturated fat), 99mg cholesterol, 285mg sodium, 35g carbohydrate (20g sugars, 1g fiber), 5g protein.
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