Fresh Cranberry Coffeecake

  • Yield 8 to 10 servings

One of only three fruits native to America, cranberries are powerhouse berries, loaded with high concentrations of vitamins and antioxidants.


Cranberry Syrup:
2 cups fresh cranberries
1/2 cup sugar
1/4 cup water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Coffeecake Batter:
1/4 stick margarine or butter, softened
1/2 (8-ounce) package nonfat cream cheese, softened
1 cup plus 2 tablespoons sugar
1 egg
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cinnamon


  1. To make syrup: Combine all ingredients in a nonreactive saucepan. Bring to a simmer and cook 8 to 10 minutes until cranberries pop and a thick sauce forms. (This can be done up to 2 days before making the cake.) Cool and reserve.
  2. To make coffeecake: Preheat oven to 350F.
  3. With an electric mixer on medium speed, beat margarine and cream cheese in a large bowl until creamy. Add 1 cup sugar in stages and then add egg. Continue to beat another minute until well combined.
  4. Combine flour, baking powder and salt. Stir into margarine mixture. Stir in vanilla and reserved cranberry mixture. Spray a 9-inch round cake pan with no-stick cooking spray and pour batter into pan. Combine 2 tablespoons sugar with cinnamon and sprinkle over the cake. Bake, uncovered, 1 hour in center of oven . Cool cake on wire rack for an hour before serving in wedges.



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