Posted by Kathy Lee | File under : ,

Ingredients: red ribbon coffee cake


Topping:
1/4 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon butter

Batter:
2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 cup butter
1 large egg, beaten
1 teaspoon vanilla extract
3/4 cup milk
1 (16-ounce) can Ocean Spray® Jellied Cranberry Sauce

Procedures:
Preheat oven to 350°F (175°C). Grease a 9 1/4-inch quiche pan.
Combine topping ingredients in a small mixing bowl. Using a pastry blender or fork, work butter into dry ingredients until butter is the size of small peas. Set aside.
Combine the dry ingredients for the batter in a medium mixing bowl. Using a pastry blender or fork, work butter into dry ingredients (see topping). Combine liquid ingredients in a separate mixing bowl. Add to flour mixture, mixing just until the dry ingredients are moist.
Spread half of the batter into pan. Place cranberry sauce in small bowl and beat with a fork until smooth. Spread over batter. Dollop remaining batter over top. Gently spread with a rubber scraper. Sprinkle topping over coffee cake.
Bake for 45 minutes or until a wooden pick inserted into the center comes out clean.
Makes 1 coffee cake.

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