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CRANBERRY COFFEE CAKE

Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Especially pretty when baked in a glass dish.
Serves 12-15


• 3 cups / 750 ml cranberries
• 2/3 cup / 150 ml sugar
Combine and spread over bottom of a greased 9 x 13-inch / 3.5-L baking pan.

• 1 cup / 250 ml walnuts (chopped)
Sprinkle over cranberries.

• 3/4 cup / 175 ml butter (softened)
• 2/3 cup / 150 ml sugar
• 3 eggs (lightly beaten)
• 1 teaspoon vanilla
Cream  together butter and sugar with an electric mixer. Add eggs and vanilla and mix well.

• 1 1/3 cups / 325 ml flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
Combine  in a separate bowl then add to creamed mixture, mixing well. Drop batter by large spoonfuls over cranberry mixture. Bake in preheated oven at 350F / 180C until toothpick inserted near center comes out clean, 40 minutes.


Carol Wofer, Lebanon, Oregon