Cranberry Coffee Cake

God is in His heaven -- all’s right with the world. -- Robert Browning --

Happy Wednesday friends!!

I made this over the weekend, and it sure was good.  Thought you might want to give it a try.

I originally got this recipe from Taste of Home , but never made it.  I came across a printed copy the other day, and decided to give it a try.  Can’t just have these recipes sitting around for no reason!  :-)

As usual, I’ve made it my own…feel free to use my version or theirs, but try it.  You’ll be glad you did!

Cranberry Coffee Cake

3 cups fresh or frozen cranberries (I used frozen and they worked fine)

1/2 cup chopped pecans (the original recipe called for more, but I was running low - this amount was actually just right)

1 cup sugar, divided into two 1/2 cup portions

1 cup Smart Sugar, divided into two 1/2 cup portions

1-1/2 Smart Balance buttery sticks (3/4 cup), softened

3/4 cup HEB Real Egg (or 3 whole eggs, lightly beaten - if you prefer)

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon sodium free baking powder

1/4 teaspoon salt

TOPPING:

1 Tablespoon sugar

1/2 teaspoon ground cinnamon

Combine cranberries, pecans and 1/2 cup of each of the sugars in a small bowl.  Mix well and pour into greased 9x9” square baking pan.

Cream butter and remaining sugars.  Add eggs and vanilla; mix well.

Combine flours, baking powder and salt.  Add to creamed mixture and mix well.

Drop batter by large spoonfuls over the cranberry mixture; carefully spread to cover completely.

Combine topping ingredients and sprinkle over batter.

Bake at 350° for 50 to 60 minutes or until it passes the “toothpick test”.

Makes 8 to 10 servings.

This keeps well for leftovers another day, but I think it’s best served fresh & warm.  Mmmmmmm…

I am the Lord thy God, which brought thee out of the land of Egypt:
open thy mouth wide, and I will fill it. -- Psalm 81:10 --