Fresh Cranberry Coffee Cake

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Fresh Cranberry Coffee Cake



Ingrients & Directions


1 1/2 c Flour, all-use 1 ts Vanilla extract
1 1/2 ts Baking pulverisation 1/2 c Sugar
1/2 ts Saltiness 1/3 c Flour, all-purpose
1/2 c Dinero 2 tb Butter (or marg.)
1/4 c Shortening 1/4 c Bonkers; chopped
1 Egg; beaten 1 1/2 c Cranberries, fresh
2/3 c Milk


Compound 1-1/2 cups flour, baking pulverisation, saltiness, and 1/2 cup sugar in a
mixing bowlful. Cut in shortening until mixture is consistency of
crumbs. Combine egg, milk, and vanilla extract and add to dry
ingredients. Mix swell. Turn into a well-lubricated 8x8x2" pan.


Combine the 1/2 cup sugar and 1/3 cup flour. Add butter and mix
until the mixture resembles coarse crumbs. Add chopped buggy. Wash
cranberries and put through a food cleaver, using coarse steel. Add
to crumbs. Mix good. Scatter over the top of unbaked coffee cake
gelt. Bake at 375 degrees for 50 to 55 minutes or until through.


REFERENCE: Southern Living Mag, November 1972. Typos by Nancy
Coleman.

Yields
9 squares

This page was published 20.09.2011 in 15:51.