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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 9 |
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This recipe was given to me by a former neighbor, pens Doris Brearley from Vestal, New York. The yummy cake relies on baking mix, canned cranberry sauce and an easy nut topping, so it's truly a quick bread. Ingredients:
2 cups biscuit/baking mix |
2 tablespoons sugar |
2/3 cup milk |
1 egg, lightly beaten |
2/3 cup jellied cranberry sauce |
topping: |
1/2 cup chopped walnuts |
1/2 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
glaze: |
1 cup confectioners' sugar |
2 tablespoons milk |
1/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine the biscuit mix, sugar, milk and egg. Pour into a greased 8-in. square baking dish. Drop cranberry sauce by teaspoonfuls over batter. Combine topping ingredients; sprinkle over cranberry sauce.
2. Bake at 400° for 18-23 minutes or until golden brown. Cool on a wire rack.
3. In a small bowl, combine the glaze ingredients; drizzle over coffee cake. Yield: 9 servings.
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