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How to Make Flan
Peruvian Arroz con Pollo
Cran-Raspberry Coffee Cake
cran-raspberry coffee cake
cup Gold Medal™ all-purpose flour
teaspoon ground cinnamon
cup butter or margarine, softened
cups Gold Medal™ all-purpose flour
teaspoons baking powder
cup fresh or frozen (thawed) raspberries
cup fresh or frozen (thawed) cranberries, cut in half
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.
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.
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.
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.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 3 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
2012 © and ®/™ of General Mills
© 2018 ®/TM General Mills All Rights Reserved
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