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Holiday Cranberry Coffee Cake Recipe
|Whole berry cranberry sauce||8 Ounce (1 Can)|
|Sugar||6 Tablespoon, divided|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
|Buttermilk biscuit mix||2 Cup (32 tbs)|
|Orange juice/Apple juice||1 Cup (16 tbs)|
|Confectioners sugar||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2574 Calories from Fat 620
% Daily Value*
Total Fat 69 g105.4%
Saturated Fat 22.3 g111.4%
Trans Fat 9 g
Cholesterol 250.9 mg
Sodium 3354.6 mg139.8%
Total Carbohydrates 463 g154.5%
Dietary Fiber 9.6 g38.6%
Sugars 290.4 g
Protein 35 g69.1%
Vitamin A 22.6% Vitamin C 207.5%
Calcium 51.3% Iron 62%
*Based on a 2000 Calorie diet
Cook at HIGH 2 minutes.
Spread into 8 or 9-inch round dish, bottom lined with wax paper.
Combine biscuit mix, juice, egg and remaining sugar; blend until smooth, about 1/2 minute.
Spoon batter over cranberry mixture.
Cover with wax paper.
Cook at LOW 8 minutes and at MEDIUM-HIGH 3 1/2 to 4 1/2 minutes, or until toothpick inserted near center comes out clean.
Let stand, uncovered, 10 minutes before inverting onto platter; carefully peel off wax paper.
Store cake, covered, until ready to serve.
Meanwhile, prepare glaze.
In bowl, combine sugar, water and vanilla; stir until smooth.
Drizzle with glaze just before serving.