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Cranilla Coffee Cake

This cranberry- and vanilla-flavored coffee cake is just the right thing to serve for a holiday brunch.  Recipe submitted by Louise Stevens, Vancouver

   

1/4 cup/60 mL Watkins 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 Watkins Vanilla
1-3/4 cups/450 mL all-purpose flour
2 teaspoon/10 mL Watkins Baking Powder
1/2 teaspoon/2.5 mL freshly ground Watkins Sea Salt
1/8 teaspoon/0.6 mL Watkins Nutmeg

Topping:

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

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

Combine flour, Baking Powder, Salt and 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 minutes, or until coffee cake tests done.  Cool in pan 15 minutes, remove from pan and cool completely.  For topping, brush top of loaf with melted butter; sprinkle with sugar and Cinnamon.   

Makes 1 loaf, 12 servings.

210, Protein 3g, Carbohydrates 38g, Sodium 240 mg, Fat 5g, Saturated Fat 3g, Cholesterol 31 mg, Dietary Fiber 1g.


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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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