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Cranberry Coffeecake Recipe

Cranberry Coffeecake Recipe

1 coffeecake



1 1/2 cups fresh or frozen, thawed, cranberries

1 cup sugar, divided

1 teaspoon grated orange zest

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1/4 cup each: orange juice, fat-free milk

3 tablespoons margarine or butter, room temperature

1/4 - 1/2 cup chopped pecans


Arrange cranberries in greased 8-inch square baking pan, sprinkle with 1/2 cup sugar and orange zest. Mix remaining ingredients until just moistened in medium bowl, drop by spoonfuls over cranberries, spreading batter evenly to sides of pan. Bake at 400 degrees until wooden pick inserted in center comes out clean, 25 to 30 minutes. Immediately invert onto serving plate, serve warm.

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