Tart Cranberries Make a Perfect Topping For This Moist Cake


Check out what a happy taster at My Recipes had to  say about this wonderful cranberry coffee cake:


“Delicious cake. Wonderful warm and also the little bit left the next morning was still very tasty. Did not make the glaze since we were out of powdered sugar but didn’t miss it. In fact, may try cutting the sugar a bit in the cake part as it seemed a little too sweet.”


I am a major sugar addict so cutting out the sweet stuff won’t be happening in my kitchen. LOL!





Pam Cooking spray

1 tablespoon Gold Medal all-purpose flour

1 cup fresh cranberries

1/2 cup coarsely chopped pitted dates

2 tablespoons Blue Diamond chopped walnuts

1 teaspoon grated orange rind

1/2 cup butter, softened and divided

1/2 cup packed Domino dark brown sugar

2 tablespoons fresh orange juice

1/4 teaspoon McCormick ground cinnamon

1 1/2 cups all-purpose flour (about 6 3/4 ounces)

1 teaspoon Clabber Girl baking powder

1/2 teaspoon Morton salt

1 cup granulated sugar

1 teaspoon vanilla

1 large Eggland’s Best egg

1/2 cup fat-free HiLand buttermilk


1 cup powdered sugar

1 teaspoon Land O Lakes butter, melted

2 tablespoons fresh Dole orange juice



Preheat oven to 350°.

Coat a 9-inch square baking pan with cooking spray; dust with 1 tablespoon flour. Combine cranberries, dates, walnuts, and rind in a bowl. Melt 2 tablespoons butter in a small saucepan over medium heat. Stir in brown sugar, 2 tablespoons juice, and cinnamon; cook 3 minutes, stir constantly. Pour brown sugar mixture into prepared pan. Sprinkle cranberry mixture evenly over brown sugar mixture.

Spoon 1 1/2 cups flour into measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl, stirring well with a whisk. Place granulated sugar and remaining 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Spoon batter over cranberry mixture.

Bake at 350° for approximately 40 minutes. Cool in pan 5 minutes on a wire rack; run a knife around outside edges. Invert cake onto a plate; cool.

To prepare glaze, combine powdered sugar and remaining ingredients in a small bowl, stirring until smooth. Drizzle over cake.






Quick Tip: No need to defrost frozen cranberries if you choose to use them instead of fresh!

Thanks to MyRecipes for this perfect combination of sweet and tart.

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