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Cran-Raspberry Coffee Cake

  • Prep 15 min
  • Total 1 hr 5 min
  • Ingredients 13
  • Servings 9

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
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
345
Calories from Fat
110
% Daily Value
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.

Expert Tips

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.

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.

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