Cranberry Coffee Cake

(8 servings)

  • 3 cups fresh cranberries
  • 2 cups sugar
  • 1 and 1/2 cups all-purpose flour
  • 1 cup walnuts - finely chopped
  • 1 cup light cream
  • 3/4 cup butter - softened
  • 3 large eggs - lightly beaten
  • 1 additional Tablespoon sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
If cranberries are frozen, thaw and drain off any excess liquid.

Preheat oven to 350 degrees.

Prepare a 9-inch baking pan with a generous coating of Crisco or cooking spray.

In a medium bowl, combine cranberries, 1 cup of the sugar and all the nuts. Add to prepared pan.

In a small bowl, combine the remaining sugar, cream, eggs, butter and vanilla. Mix well.

In a large bowl, sift flour, baking powder and salt. Add contents of small bowl to the large bowl and mix well.

Drop batter over ingredients in prepared pan and smooth with a spoon or spatula.

Sprinkle the additional Tablespoon of sugar and the cinnamon on top of the batter.

Bake for 45 to 50 minutes until a toothpick inserted into the center comes out batter-free.

Fresh cranberries come in plastic bags in the refrigerated section of your grocery store. Don't try this with canned or dried cranberries.

Mr Breakfast would like to thank Jazzbo for this recipe.

Recipe number 1576. Submitted 11/15/2005.