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Cran-Lemon Coffeecake


Yield

Makes 12 servings

Ingredients

1 package (about 18 ounces) yellow pudding-in-the-mix cake mix
1 cup water
3 eggs
1/3 cup butter, melted and cooled
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
1-1/2 cups coarsely chopped cranberries

Preparation

  1. Preheat oven to 350°F. Grease and flour 12-inch tube pan. Beat cake mix, water, eggs, butter, lemon juice and lemon peel in large bowl with electric mixer at low speed 2 minutes. Fold in cranberries. Spread batter evenly in prepared pan.
  2. Bake about 55 minutes or until toothpick inserted 1 inch from edge comes out clean. Cool on wire rack 10 minutes. Remove from pan; cool on wire rack. Serve warm or at room temperature.

Nutritional Information

Fiber 1 g
Carbohydrate 36 g
Cholesterol 68 mg
Saturated Fat 4 g
Total Fat 12 g
Calories from Fat 40 %
Calories 260
Protein 4 g
Sodium 353 mg

Dietary Exchange

Fruit 1/2
Starch 2
Fat 2

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