Light and Easy Fresh Cranberry Cake |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a very good cake with no added butter or oil. A good way to use up those holiday cranberries without the holiday guilt. Ingredients:
1 1/2 cups reduced-fat baking mix |
6 tablespoons sugar, divided |
1 egg, lightly beaten |
1/3 cup milk |
1 cup cranberries, fresh or frozen thawed |
Directions:
1. In a bowl, combine baking mix, 4 Tablespoons or 1/4 cup sugar, egg and milk just until blended.
2. Spoon into a greased and floured 8-in round baking pan.
3. In a small bowl, toss cranberries with remaining sugar; spoon evenly over batter.
4. Bake at 375 for 20-30 minutes or until a toothpick inserted near the center comes out clean.
5. Cool on a rack; remove from pan and cut into wedges.
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