Cranberry Coffee Cake
Recipe from Kellogg's

Fresh cranberries are generally only available during the holiday season. Buy a couple of bags then and keep them in your freezer, so you can make this tasty coffee cake all year long.



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Ingredients
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    1/2  cup 
    all-purpose flour
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    1   cup 
    sugar
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    1/4  cup 
    margarine or butter
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    2   cups 
    raw cranberries, finely chopped
Cake
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    1   cup 
    all-purpose flour
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    1/2  cup 
    sugar
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    2 1/2  teaspoons 
    baking powder
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    1/4  teaspoon 
    salt
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    1   cup 
    All-Bran® Original
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    3/4  cup 
    milk
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    1   
    egg
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    1/4  cup 
    shortening

Directions
1.
Combine the 1/2 cup flour and the 1 cup sugar. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Stir in cranberries. Set aside for topping.
2.
Stir together the 1 cup flour, the 1/2 sugar, baking powder and salt. Set aside.
3.
In large mixing bowl, combine KELLOGG'S® ALL-BRAN® cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and shortening. Beat well. Add flour mixture, stirring only until combined. Spread evenly in 9 x 9 x 2-inch baking pan coated with cooking spray. Sprinkle with cranberry topping.
4.
Bake at 400 degrees F about 45 minutes. Cut into pieces and serve hot.
Nutrition information
Per Serving: cal. (kcal) 250, Fat, total (g) 9, sat. fat (g) 2, carb. (g) 43, fiber (g) 3, sugar (g) 28, pro. (g) 3, vit. A (IU) 292, vit. C (mg) 5, sodium (mg) 150, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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