Cranberry apple streusel coffee cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pancake mix |
| ½ | cup | Sugar |
| 8 | ounces | Sour cream |
| ¾ | cup | Milk |
| 1 | Egg; beaten | |
| ¾ | cup | Chopped cranberries |
| ¾ | cup | Coarsely chopped apple; peeled |
| ½ | cup | Chopped nuts |
| ¼ | cup | Firmly packed brown sugar |
| ½ | teaspoon | Cinnamon |
| 2 | tablespoons | Margarine; melted |
| ¾ | cup | Confectioners sugar |
| 1 | tablespoon | Milk |
| ½ | teaspoon | Vanilla |
Directions
CAKE
STREUSEL
GLAZE
Heat oven to 350°F. Grease 13x9 inch baking pan. Combine pancake mix and sugar. Add sour cream, milk and egg; mix just until dry ingredients are moistened. Spread into pan; top with cranberries and apple. Combine streusel ingredients; mix until crumbly. Sprinkle over fruit. Bake 30-35 or until wooden pick inserted in center comes out clean. Combine glaze ingredients; drizzle over warm cake. Serve warm. (To reheat cooled cake, microwave each serving at high about 20 seconds) Busted by Gail Shermeyer 4paws@...
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998