Cranberry Orange Coffeecake the Editors of Publications International, Ltd.
Cranberry Orange Coffee Cake
Makes 12 servings
|1-1/2||cups biscuit baking mix|
|1/3||cup granulated sugar|
|1/3||cup sour cream|
|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|
- 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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