Cran-Lemon Coffeecake the Editors of Publications International, Ltd.
Makes 12 servings
|1||package (about 18 ounces) yellow pudding-in-the-mix cake mix|
|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|
- 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.
- 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.
|Calories from Fat||40 %|
|Total Fat||12 g|
|Saturated Fat||4 g|
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