Cranberry Coffee Cake Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Cranberries | 2 Cup (16 tbs), frozen | |
| Butter | 1/2 Cup (16 tbs) (HOT BUTTER SAUCE:) | |
| Sugar | 1 Cup (16 tbs) (HOT BUTTER SAUCE:) | |
| Half and Half | 3/4 Cup (16 tbs) (HOT BUTTER SAUCE:) | |
| Vanilla extract | 1 Teaspoon (HOT BUTTER SAUCE:) |
Directions
In a bowl, combine flour, sugar, baking powder and salt.
Combine milk and butter; add to dry ingredients and mix well.
Fold in cranberries.
Spread into a greased 9-in.square baking pan.
Bake at 350° for 30-35 minutes or until cake tests done.
For sauce, melt butter in a saucepan; gradually add sugar and cream.
Simmer for 10 minutes.
Remove from the heat; add vanilla.
Combine milk and butter; add to dry ingredients and mix well.
Fold in cranberries.
Spread into a greased 9-in.square baking pan.
Bake at 350° for 30-35 minutes or until cake tests done.
For sauce, melt butter in a saucepan; gradually add sugar and cream.
Simmer for 10 minutes.
Remove from the heat; add vanilla.
Chef
