Cranilla Coffee Cake
A recipe from the Sneaky Kitchen

1/4 cup/60 mL Vanilla Dessert Mix
1 cup/250 mL sugar
3/4 cup/180 mL water
1/4 cup/60 mL butter, softened
1 cup/250 mL fresh cranberries
1 egg, well beaten
1 teaspoon/10 mL Vanilla
1-3/4 cups/450 mL all-purpose flour
2 teaspoon/10 mL Baking Powder
1/2 teaspoon/2.5 mL freshly ground Sea Salt
1/8 teaspoon/0.6 mL Nutmeg

Topping:
1 Tablespoon/15 mL butter, melted
3 Tablespoon/45 mL sugar
1/2 teaspoon/2.5 mL Cinnamon

In med. pan combine Dessert Mix, sugar & water. Cook over med. heat until mixture comes to a boil. Add butter & cranberries, stirring occasionally until butter melts. Remove from heat; cool to room temperature, stirring occasionally. Stir in egg & vanilla. 

Combine flour, Baking Powder, Salt & Nutmeg; add to cranberry mixture. Stir to blend. Place in a greased 8" x 4"/20 x 10cm loaf pan, smoothing top. Bake at 350 F/180 C for 50 min. or until coffee cake tests done. Cool in pan 15 min., remove from pan & cool completely. For topping, brush top of loaf with melted butter; sprinkle with sugar & Cinnamon.   Makes 1 loaf, 12 servings.

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