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| RED RIBBON CRANBERRY COFFEECAKE
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INGREDIENTS:
TOPPING:
1/4 cup flour
2 tablespoons sugar
1 tablespoon butter
BATTER:
2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 cup butter
1 egg, beaten
1 teaspoon vanilla extract
3/4 cup milk
1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
DIRECTIONS:
Preheat oven to 350ºF. Grease a 9 1/4-inch quiche pan.
Combine topping ingredients in a small mixing bowl. Using a pastry blender or fork, work butter into dry ingredients until butter is the size of small peas. Set aside.
Combine the dry ingredients for the batter in a medium mixing bowl. Using a pastry blender or fork, work butter into dry ingredients (see topping). Combine liquid ingredients in a separate mixing bowl. Add to flour mixture, mixing just until the dry ingredients are moist.
Spread half of the batter into pan. Place cranberry sauce in small bowl and beat with a fork until smooth. Spread over batter. Dollop remaining batter over top. Gently spread with a rubber scraper. Sprinkle topping over coffee cake.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Makes 1 coffee cake.
Per Serving (1/9th of cake): Cal. 389, Total Fat 13grams, Saturated Fat 8grams, Protein 5grams, Carb. 63grams, Chol. 58mg, Dietary Fiber 2grams, Sugar 33grams, Vit. A 135RE, Folate 12Ug, Vit. E <1mg, Vit. C <1mg, Sodium 234mg, Pot. 72mg, Iron 1.5mg, Calcium 81mg, Zinc <1mg
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