Rich Cranberry Coffee Cake |
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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Meet the Cook: When our children come home for the holidays, I make sure to bake this 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 anytime we want! -Mildred Schwartzentruber, Tavistock, Ontario Ingredients:
1 package (8 ounces) cream cheese, softened |
1 cup butter, softened |
1-1/2 cups sugar |
1-1/2 teaspoons vanilla extract |
4 eggs |
2-1/4 cups king arthur unbleached all-purpose flour, divided |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
2 cups fresh or frozen cranberries, patted dry |
1/2 cup chopped pecans or walnuts |
confectioners' sugar |
Directions:
1. In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition.
2. Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan.
3. Bake at 350° for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners' sugar. Yield: about 16 servings.
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