Red Ribbon
Coffee Cake
- Topping:
1/4 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon butter
-
- Batter:
2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 cup butter
1 large egg, beaten
1 teaspoon vanilla extract
3/4 cup milk
1 (16-ounce) can Ocean Spray® Jellied Cranberry Sauce
- Preheat oven to 350ºF.
Grease a 9 1/4-inch quiche pan.
- Combine topping ingredients
in a small mixing bowl. Using a pastry blender or fork, work
butter into dry ingredients until butter is the size of small
peas. Set aside.
- Combine the dry ingredients
for the batter in a medium mixing bowl. Using a pastry blender
or fork, work butter into dry ingredients (see topping). Combine
liquid ingredients in a separate mixing bowl. Add to flour mixture,
mixing just until the dry ingredients are moist.
- Spread half of the batter
into pan. Place cranberry sauce in small bowl and beat with a
fork until smooth. Spread over batter. Dollop remaining batter
over top. Gently spread with a rubber scraper. Sprinkle topping
over coffee cake.
- Bake for 45 minutes or
until a wooden pick inserted into the center comes out clean.
Makes 1 coffee cake.
Nutritional Facts Per Serving:
(1/9th of cake): Cal. 389, Total Fat 13grams, Saturated Fat 8grams,
Protein 5grams, Carb. 63grams, Chol. 58mg, Dietary Fiber 2grams,
Sugar 33grams, Vit. A 135RE, Folate 12Ug, Vit. E <1mg, Vit.
C <1mg, Sodium 234mg, Pot. 72mg, Iron 1.5mg, Calcium 81mg,
Zinc <1mg
Recipe and photograph provided
courtesy of Ocean Spray Cranberries, Inc.
