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Cranberry Coffee Cake
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Quick,simple holiday breakfast that is delicious!

Practical Gourmet


  • 1/2 cup (125 ml) packed light brown sugar
  • 1 cup (225 ml) broken walnuts or pecans
  • 1 tsp (5 ml). cinnamon
  • 2-2/3 cups (625 ml) Bisquick
  • 1/4 cup (60 ml) granulated sugar
  • 2 eggs
  • 1 cup (225 ml) milk
  • 1 tbsp (15 ml) vanilla
  • 1 can whole-berry cranberry sauce
  • Glaze:
  • 1 tbsp (15 ml) butter
  • 1 tbsp (15 ml) hot water
  • 1 tsp (5 ml) vanilla
  • 1 cup (225 ml) to 1-1/2 cups (350 ml) confectioner s sugar
  • Preheat oven to 375 degrees (200 C.).
  • Butter a 9 x 13 inch glass baking pan.
  • Combine first three ingredients and set aside.
  • Place remaining ingredients EXCEPT cranberry sauce in a large bowl and stir for 30-45 seconds until combined.
  • Spread batter in pan.
  • Sprinkle brown sugar mixture evenly over the batter.
  • Mix cranberry sauce to break-up slightly.
  • Drop by tspfuls evenly over cake.
  • Bake for 25 minutes.
  • Remove from oven and set on cooling rack.
  • Cool 30 minutes and then glaze.
  • Glaze:
  • Combine butter and hot water, stir until melted, add vanilla and sugar to form a glaze. (A little thicker than heavy cream)
  • Drizzle glaze on warm (NOT HOT) cake.
  • Serve warm or cold.
This is a very simple recipe that I worked up many years ago--it instantly became a family favorite.

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