Fresh Cranberry Coffeecake
Recipe by Steven Petusevsky
Ingredients
- Cranberry Syrup:
- 2cups fresh cranberries
- 1/2cup sugar
- 1/4cup water
- 1teaspoon cinnamon
- 1/2teaspoon nutmeg
- Coffeecake Batter:
- 1/4stick margarine or butter, softened
- 1/2-- (8-ounce) package nonfat cream cheese, softened
- 1cup plus 2 tablespoons sugar
- 1-- egg
- 1 1/4cups all purpose flour
- 1 1/2teaspoons baking powder
- 1/4teaspoon salt
- 1teaspoon vanilla extract
- 1teaspoon 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.
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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.
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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.
Nutritional Info *per serving
- Calories 233
- Fat 3g
- Cholesterol 20mg
- Sodium 213mg
- Carbohydrate 48g
- Fiber 1g
- Protein 4g