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.
Ingredients
- 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
Instructions
- 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.
- To make coffeecake: Preheat oven to 350F.
- 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.
- 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.
