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Cranberry Crumb Coffee Cake
1 1/2 c All-purpose flour
1/2 c CREAM OF WHEAT Cereal (1/2; 2 1/2,10 minute stovetop cooking)
1 tb DAVIS Baking Powder
1 ts Ground cinnamon
1/2 c Sugar
1/4 c FLEISCHMANN'S Margarine; softened
1/2 c EGG BEATERS Healthy Real Egg Product
1/2 c Skim milk
1/2 c Apple juice
3/4 c Frozen cranberries; coarsely chopped --Crumb Topping---
1/3 c Flour
2 tb Sugar
2 tb Cream of wheat cereal (1/2;2 1/2 or 10 minute stovetop cooking)
1 ts Cinnamon
1 tb Fleischmann's margarine; melted
1 tb Apple juice
Powdered Sugar Glaze optional
Preheat oven to 375-F In medium bowl, combine flour, cereal, baking powder, and cinnamon; set aside.
In large bowl, with electric mixer at medium speed, beat sugar and margarine until creamy. Beat in egg product. Blend in flour mixture alternately with milk and apple juice; beat 2 minutes at medium speed. Fold in cranberries. Spread batter into greased 9-inch round cake pan; top with Crumb Topping. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove from pan.
Serve warm or cooled drizzled with Powdered Sugar Glaze if desired.
Crumb Topping: Mix flour, sugar, CREAM OF WHEAT Cereal,cinnamon. Stir in melted FLEISCHMANN'S Margarine and apple juice until crumbly.