Rich Cranberry Coffee Cake

• Vegetarian

• Produce

  • 2 cups Cranberries, fresh or frozen

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 Confectioners' sugar
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar
  • 1 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans or walnuts

• Dairy

  • 1 cup Butter
  • 1 package Cream cheese

Found on tasteofhome.com

Description

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 cup butter, softened
• 1-1/2 cups sugar
• 1-1/2 teaspoons vanilla extract
• 4 eggs
• 2-1/4 cups all-purpose flour, divided
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh or frozen cranberries, patted dry
• 1/2 cup chopped pecans or walnuts
• Confectioners sugar

Directions

• Directions In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well 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° for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving, dust with confectioners sugar. Yield: about 16 servings. Originally published as Rich Cranberry Coffee Cake in Country Woman September/October 1992, p29 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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