Cranberry Coffeecake

Cranberry Coffeecake

When updating vintage recipes, you sometimes come across a recipe that you have to look twice at. And then you say “That can’t be right.” And so you test it, and you say “Nope, that definitely wasn’t right.” This is one of those recipes. This is the result of a bit of tweaking, adding, subtracting, and testing.

On the day that you bake it, it will have more of a bread texture. But if you let it sit a day, it develops more of a cake texture, so if you can wait, I definitely recommend making it a day ahead.

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whole cranberry coffeecake on a red plate with a green checked cloth

Cranberry Coffeecake


  • Author: Retrogirl

Description

This semi-sweet coffeecake is yummy the first day, but better the second day!


Scale

Ingredients

6 Tablespoons Whole-Berry Cranberry Sauce, Divided

11/2 Cups Whole Milk

23/4 Cups All-Purpose Flour

1 Teaspoon Baking Soda

1 Tablespoon Baking Powder

1 Cup Sugar

2 Large Eggs

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Cloves


Instructions

In a large bowl, combine the flour, baking soda, baking powder, sugar, and spices. In a small bowl, combine the milk, egg,  and two tablespoons of cranberry sauce. Stir the wet ingredients into the dry ones until just combined. Pour into a greased and floured 9″ square pan. Dollop the remaining four tablespoons of cranberry sauce onto the top and swirl with a knife. Bake in a preheated 375 degree oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

When cooled, make an icing of confectioners sugar and cream, put it into a piping bag, and decorate the top of the cake. You can also simply spread the icing on top of the cake if you don’t want to use a piping bag.


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whole cranberry coffeecake on a red plate with a green checked cloth


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