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Cranberry Crisp Coffeecake

 

18

Yield

12

servings

Prep

25

min

Cook

50

min

Ready

75

min

Low Cholesterol, Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 19226% of calories from fat
 % Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 178mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 5% Vitamin C 1%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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