Rich cranberry coffee cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Cream cheese -- 8 oz |
| Softened | ||
| 1 | cup | Butter or margarine |
| 1½ | cup | Sugar |
| 1½ | teaspoon | Vanilla |
| 4 | eaches | Eggs |
| 2¼ | cup | All-purpose flour -- |
| Diveded | ||
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 2 | cups | Cranberries -- fresh or |
| Frozen dry | ||
| ½ | cup | Pecans -- chopped |
| ¼ | cup | Confectioner's sugar |
Directions
In a mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing mell after each addition.
Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10 in. fluted tube pan. Bake at 350 deg. for 65 to 70 min. or until cake tests done. Let stand 5 min. before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners sugar. Yield: 16 servings.
Recipe By : Country Woman