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    You are in: Home / Recipes / Moist Cranberry Coffee Cake Recipe
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    Moist Cranberry Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Purdy Good Cook's Note:

    I have not made this cake myself, but I tried it not to long ago at a friends place, and just had to have the recipe!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Topping

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Cream margarine and gradually add 2/3 cup granulated sugar, beating well at medium speed. Add egg and vanilla extract; beat well. Combine flour and baking powder; stir well. Add flour mixture to cream mixture alternately with milk; beginning and ending with flour mixture; beat well after each addition.
    3. 3
      Beat egg whites at high speed until stiff peaks form (do not over beat).
    4. 4
      Gently fold egg whites into batter. Spoon half of batter into and 8" square baking pan coated with cooking spray. Combine cranberry sauce and 3 tablespoons Granulated sugar, spoon over batter. Spoon remaining batter over cranberry mixture.
    5. 5
      Combine oats, brown sugar and all spice evenly over batter. Bake for 45 min or until wooden toothpick inserted comes out clean. Cool in pan for 10 minute.

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    Nutritional Facts for Moist Cranberry Coffee Cake

    Serving Size: 1 (94 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 457.0
     
    Calories from Fat 149
    32%
    Total Fat 16.5 g
    25%
    Saturated Fat 3.0 g
    15%
    Cholesterol 35.4 mg
    11%
    Sodium 349.4 mg
    14%
    Total Carbohydrate 72.2 g
    24%
    Dietary Fiber 1.5 g
    6%
    Sugars 48.5 g
    194%
    Protein 6.1 g
    12%

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