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

Cranberry Coffeecake

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  • Author: Retrogirl


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



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


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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