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Cranberry Coffee Cake
Prep Time:
20 minutes
Cook Time:
50 minutes
Makes:
8 servings
Ingredients

1 stick + 1 Tbsp. butter

* parchment paper

1 3/4 c. sugar

1 tsp. vanilla extract

2 Tbsp. orange zest

2 c. cranberries, fresh or thawed if frozen

2 c. flour + 1 Tbsp., divided

2 tsp. baking powder

2 tsp. salt

2 large eggs

1/2 c. whole milk

Directions


Preheat oven to 375°F with rack in the middle. Generously butter a 9" x 2" inch round
cake pan. Cut parchment paper to fit bottom of pan and place over buttered bottom of the p
an.
Combine sugar and vanilla in a bowl.
In the bowl of a food processor combine 1/2 cup sugar-vanilla mixture, zest and frozen cra
nberries. Pulse until coarsely chopped.
Whisk together 2 cups flour, baking powder, and salt.
Beat together 1 stick butter and 1 cup sugar-vanilla mixture in a bowl with an electric mi
xer at Medium-High speed until pale and fluffy. Add eggs 1 at a time, beating well after e
ach addition. Scrape down sides and bottom of bowl. Reduce speed to low and mix in flour m
ixture alternately with milk, beginning and ending with flour, until all is combined.
Spread half of batter in pan, then spoon cranberry sugar mixture over it, leaving 1/2 inch
border around edge. Top with remaining batter and smooth top.
Blend remaining 1/4 cup sugar-vanilla mixture with 1-tablespoon butter and remaining flour
using your fingertips. Sprinkle over batter.
Bake until wooden pick inserted into cake (not into cranberry filling) comes out clean and
sides begin to pull away from pan, 45-50 minutes. Cool in pan 30 minutes, then remove fro
m pan and cool completely, crumb side up.

Nutritional Information


No Nutritional Information Available


Source


My H-E-B Texas Life Magazine December 2013