Tart Cranberry Coffee Cake

Name: Tart Cranberry Coffee Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6-8 servings.
Ingredients: 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 vanilla extract

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.

Ingredients

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 vanilla extract

Directions

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.

Originally published as Cranberry Scones in Simple & Delicious November/December 2007