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Cran-Raspberry Coffee Cake

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  • Prep 15 min
  • Total 1 hr 5 min
  • Ingredients 13
  • Servings 9
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by Qué Rica Vida Cocina
Updated Jan 5, 2012
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Ingredients

Crumb Topping

  • 1/2 cup sugar
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter or margarine, softened

Coffee Cake

  • 2 cups Gold Medal™ all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup shortening
  • 3/4 cup milk
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 egg
  • 1 cup fresh or frozen (thawed) raspberries
  • 1 cup fresh or frozen (thawed) cranberries, cut in half

Directions

  •  
    1
    Heat oven to 375°F. Grease bottom and sides of 9-inch square pan or 9-inch round cake pan with shortening or cooking spray.
  •  
    2
    In medium bowl, mix 1/2 cup sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly. Set aside.
  •  
    3
    In large bowl, mix all coffee cake ingredients except berries; beat with spoon 30 seconds. Carefully stir in raspberries and cranberries. Spread in pan. Sprinkle with topping. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Serve warm.

Expert Tips

  • tip 1
    To make this coffee cake even more special, melt 1/3 cup semisweet chocolate chips or white vanilla baking chips with 1 teaspoon shortening, and drizzle over the top.

Nutrition Information

345 Calories, 12g Total Fat, 4g Protein, 57g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
345
Calories from Fat
110
Total Fat
12g
Saturated Fat
5g
Cholesterol
15mg
Sodium
390mg
Total Carbohydrate
57g
Dietary Fiber
2g
Protein
4g
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Starch; 3 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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