Fresh Cranberry Coffeecake

  • Yield: 8 to 10 servings


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


  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.

Nutritional Info *per serving

  • Calories 233
  • Fat 3g
  • Cholesterol 20mg
  • Sodium 213mg
  • Carbohydrate 48g
  • Fiber 1g
  • Protein 4g