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Classic Cranberry Coffee Cake

By Kelsey Banfield |

Cranberry Coffee CakeI love a delicious coffee cake in the morning. The other day I had some great dried cranberries available so I made this simple, classic cake. It was moist, delicious and just the right size to last for a couple of days. We all enjoyed the addition of the tart cranberries. Sometimes I make it with rhubarb, cherries or apple slices and they are delicious, too. No matter your choice have fun with it. And don’t forget to brew the coffee while this is baking!

Cranberry Coffee Cake

1 egg

½ cup granulated sugar

½ cup milk

1 tablespoon vegetable oil

1 teaspoon orange zest

½ teaspoon vanilla extract

1 ½ cups flour

2 teaspoon baking powder

2 cups dried cranberries

2 tablespoons butter

1. Preheat the oven to 375ºF.

2. In a large bowl whisk the egg, milk, sugar, oil,  zest and vanilla extract. Set aside.

3. In a separate bowl mix the flour, baking powder and salt.  Pour the egg mixture into the dry ingredients and mix well. Stir in the cranberries. Lightly butter an  8×8 baking pan and pour the batter in.

4. Bake for 25 to 30 minutes.

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About Kelsey Banfield


Kelsey Banfield

Kelsey Banfield is the food writer and the founder of The Naptime Chef. She writes a daily food column for Babble Food and her food writing has also appeared in the places like Parents magazine, and Martha Stewart Living. Kelsey lives in southern Connecticut with her husband and daughter. Read bio and latest posts → Read Kelsey's latest posts →

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