Tart Cranberry Coffee Cake |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Karen Smeltzer of Greendale, Wisconsin relies on a box of quick bread mix to hurry along this moist coffee cake. An easy powdered sugar glaze drizzled on top helps balance the tartness of the cranberries. Ingredients:
1 package (15.6 ounces) cranberry-orange quick bread mix |
3/4 cup (6 ounces) vanilla yogurt |
1/3 cup 2% milk |
1 egg |
1 cup fresh or frozen cranberries |
glaze: |
1/2 cup confectioners' sugar |
1 tablespoon 2% milk |
1/8 to 1/4 teaspoon vanilla extract |
Directions:
1. Place quick bread mix in a large bowl. In a small bowl, whisk the yogurt, milk and egg; stir into the bread mix just until moistened. Fold in cranberries.
2. Pour into a greased 9-in. deep-dish pie plate. Bake at 375° for 35-40 minutes or until golden brown. Combine glaze ingredients; drizzle over warm coffee cake. Serve warm if desired. Yield: 6-8 servings.
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