Cranberry Crisp Coffeecake
Yield
12 servingsPrep
25 minCook
50 minReady
75 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
frosted flaked cereal
crushed to 3/4 cup |
* |
| 1 | tablespoon |
margarine
melted |
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
margarine
or butter, softened |
|
| ¾ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| ½ | cup |
milk
|
|
| 1 | cup |
cranberry sauce
whole |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
frosted flaked cereal
crushed to 3/4 cup |
* |
| 15 | ml |
margarine
melted |
|
| 355 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
margarine
or butter, softened |
|
| 177 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 118 | ml |
milk
|
|
| 237 | ml |
cranberry sauce
whole |
|
Directions
Mix crushed cereal with melted margarine.
Set aside. Stir together flour, baking powder, and salt.
Set aside. Beat the ¼ cup margarine, the sugar, and egg until well blended.
Add milk alternately with flour mixture, mixing until smooth.
Spread batter in greased 9 inch round cake pan.
Top evenly with cranberry sauce.
Sprinkle with cereal mixture. Bake at 350℉ (180℃) about 50 mins.
Serve warm or cooled.
