Cranberry Orange Coffeecake
the Editors of Publications International, Ltd.
Cranberry Orange Coffee Cake
Yield
Makes 12 servings
Ingredients
| 1-1/2 | cups biscuit baking mix |
| 1/3 | cup granulated sugar |
| 1/3 | cup sour cream |
| 1 | egg |
| 1 | teaspoon vanilla |
| 2 | tablespoons orange juice |
| 1 | tablespoon plus 1 teaspoon grated orange peel, divided |
| 1 | cup fresh or frozen whole cranberries |
| 1/2 | cup chopped dried fruit (such as apricots, golden raisins and figs) |
| 1/3 | cup coarsely chopped walnuts |
| 1/2 | cup brown sugar |
| 2 | tablespoons butter, softened |
| Whipped cream |
Preparation
- Preheat oven to 350°F. Grease 12-inch tart pan with removable-bottom.
- Stir together baking mix and granulated sugar in large bowl. Beat together sour cream, egg, vanilla, orange juice and 1 tablespoon orange peel in medium bowl. Add sour cream mixture to baking mix; stir just until moistened. Spread into prepared tart pan.
- Sprinkle cranberries, dried fruit and walnuts over batter. Stir together brown sugar, butter and remaining 1 teaspoon orange peel in small bowl; sprinkle over fruit.
- Bake 25 to 30 minutes or until lightly browned. Serve warm with whipped cream.
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