Cranberry Coffee Cake
Fresh cranberries are blended into the sweet crumbly topping making a perfect blend of sweet and tart.
SERVINGS
12 servings
Ingredients
- 250 ml or 1 cupgranulated sugar
- 125 ml or 1/2 cupall-purpose flour
- 50 ml or 1/4 cupsoft margarine
- 500 ml or 2 cupsfresh cranberries, finely chopped
- 250 ml or 1 cupall-purpose flour
- 125 ml or 1/2 cupgranulated sugar
- 12 ml or 2 1/2 tspbaking powder
- 1 ml or 1/4 tspsalt
- 250 ml or 1 cupAll-Bran Original* cereal
- 175 ml or 3/4 cup2% milk
- 1egg
- 50 ml or 1/4 cupsoft margarine
Directions
Topping: 1. In medium bowl, mix together sugar and flour. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Stir in cranberries. Set aside. Cake: 1. In small bowl, mix together flour, sugar, baking powder and salt. Set aside. 2. In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened. Add egg and margarine; beat well. Add flour mixture, stirring only until combined. 3. Spread batter evenly in 23 cm (9-inch) square baking pan coated with non-stick cooking spray. Sprinkle with cranberry topping. 4. Bake at 200°C (400°F) for about 45 minutes or until wooden pick inserted in centre comes out clean. Serve warm or cold. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
