Food recipes
Cranberry Crunch Coffee Cake
Cranberry Crunch Coffee Cake Ingredients: butter, without salt sugars, granulated sugars, brown egg substitute, powder wheat flour, white, all-purpose, unenriched spices, cinnamon, ground leavening agents, baking powd...
Cranberry Crunch Coffee Cake
Ingredients:
butter, without salt
sugars, granulated
sugars, brown
egg substitute, powder
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
spices, nutmeg, ground
nuts, walnuts, english
cranberries, dried, sweetened
Directions:
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and 1/2 cup brown sugar, beating well.
Add egg substitute, beating well.
Combine flour, 1 teaspoon cinnamon, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix well after each addition.
Spoon half of batter into a greased and floured 13- x 9-inch pan.
Combine remaining 1/2 cup brown sugar, remaining 1/2 teaspoon cinnamon, nutmeg, and walnuts; sprinkle half of mixture over batter, and top with cranberries.
Top with remaining batter, and sprinkle with remaining brown sugar mixture.
Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean.
Cut into squares, and serve coffee cake warm.
Ingredients:
butter, without salt
sugars, granulated
sugars, brown
egg substitute, powder
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
spices, nutmeg, ground
nuts, walnuts, english
cranberries, dried, sweetened
Directions:
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and 1/2 cup brown sugar, beating well.
Add egg substitute, beating well.
Combine flour, 1 teaspoon cinnamon, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix well after each addition.
Spoon half of batter into a greased and floured 13- x 9-inch pan.
Combine remaining 1/2 cup brown sugar, remaining 1/2 teaspoon cinnamon, nutmeg, and walnuts; sprinkle half of mixture over batter, and top with cranberries.
Top with remaining batter, and sprinkle with remaining brown sugar mixture.
Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean.
Cut into squares, and serve coffee cake warm.