Cranberry Crumble Coffee Cake

Cranberry Crumble Coffee Cake
**cake**
3 c all-purpose flour
1 c sugar
1 T baking powder
1 t salt
1 t cinnamon
1 c butter,softened
2 ea eggs,slightly beaten
1 c milk
1 t vanilla
**filling**
2/3 c sugar
1/4 c cornstarch
3/4 c water (or raspberry juice)
2 c whole unsweetened
-cranberries,chopped
1 T lemon juice
1 t lemon rind,grated
**topping**
1/4 c butter
1/2 c all-purpose flour
1/2 c sugar
Preheat oven to 350. Grease a 13" x 9" x 2" baking pan or two 8"
baking pans. Prepare filling by combining sugar, cornstarch, water or
juice, and berries in a medium saucepan. Cook over medium heat until
thickened and clear. Add lemon juice and rind. Set aside to cool.
Next in a small bowl, prepare topping by cutting butter into flour and
sugar, mixing until crumbly. Set aside.
To prepare cake, use a medium mixing bowl, and combine cake ingredients
of flour, sugar, baking powder, salt, and cinnamon. Cut in butter to
form fine crumbs. Add eggs, milk, and vanilla. Stir until blended.
Divide batter in half. Spread half of batter in 13" x 9" x 2" pan, or
divide into two 8" pans. Spread cooled filling evenly over batter in
each pan. Drop remaining batter by small spoonfuls over filling.
Spread carefully. Sprinkle topping over top layer. Bake for 45 to 50
minutes, or 40 to 45 minutes for 8" pans.
Axact

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