Cranilla coffee cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vanilla dessert mix |
| 1 | cup | White sugar |
| ¾ | cup | Water |
| ¼ | cup | Butter or margarine |
| 1 | cup | Fresh cranberries |
| 1 | each | Egg, well beaten |
| 1 | teaspoon | Vanilla |
| 1¾ | cup | All purpose flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Nutmeg |
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| 1 | tablespoon | Butter or margarine, melted |
| 3 | tablespoons | White sugar |
| ½ | teaspoon | Cinnamon |
Directions
In saucepan, combine the dessert mix, sugar and water. Cook over medium heat until thick and bubbly. Add butter and cranberries, stirring occasionally until butter melts. Remove from heat and cool to room temperature, stirring occasionally. Stir in the egg and the vanilla. Combine the flour, baking powder, salt and nutmeg. Add to the cranberry mixture, stir to blend. Place in a greased 8x4 inch loaf pan, smoothing the top. Bake at 350F for about 50 minutes or until coffee cake tests done. Cool in pan for about 15 minutes and then remove and allow to cool completely. Brush top with melted butter and sprinkle with the sugar and cinnamon. Makes 1 loaf, 12 servings. Origin: Watkin's Family Favorite Recipe Cookbook. Shared by: Sharon Stevens, July/95.
Submitted By SHARON STEVENS On 07-25-95