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Nutrition Facts
Serving Size 190 g
(Approx. 8 Servings)
Amount Per Serving
Calories 490 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 9 g 45%
Trans Fat 0.5 g
Cholesterol 80 mg 27%
Sodium 520 mg 22%
Total Carbohydrate 81 g 27%
Dietary Fiber 4 g 16%
Sugars 47 g
Protein 7 g
Vitamin A 10% Iron 15%
Vitamin C 20% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cranberry Coffee Cake
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 h 10 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 3/4 cup(s) sugar
1 Tsp pure vanilla extract
2 Tbsp large navel orange, zested
2 cup(s) cranberries
2 cup(s) flour, plus an additional tablespoon
2 Tsp baking powder
1 Tsp iodized salt
1/2 cup(s) unsalted butter, plus an additional tablespoon
2 eggs
1/2 cup(s) whole milk
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Instructions

1
Preheat oven to 375°F with rack in the middle.
2
Generously butter a 9 x 2-inch round cake pan.
3
Cut parchment paper to fit bottom of pan and place over buttered bottom of the pan.
4
Combine sugar and vanilla in a bowl.
5
In the bowl of a food processor combine 1/2 cup sugar-vanilla mixture, zest and frozen cranberries. Pulse until coarsely chopped.
6
Whisk together 2 cups flour, baking powder and salt.
7
Beat together stick butter and 1 cup sugar-vanilla mixture in a bowl with an electric mixer at medium-high speed until pale and fluffy.
8
Add eggs one at a time, beating well after each addition. Scrape down sides and bottom of bowl.
9
Reduce speed to low and mix in flour mixture alternately with milk, beginning and ending with flour, until all is combined.
10
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.
11
Blend remaining 1/4 cup sugar-vanilla mixture with 1-tablespoon butter and remaining flour using your fingertips. Sprinkle over batter.
12
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.
13
Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up.

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