Cranberry Coffee Cake

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.

Recipe from Kellogg's
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  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 1/4 cup margarine or butter
  • 2 cups raw cranberries, finely chopped
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup All-Bran® Original
  • 3/4 cup milk
  • 1 egg
  • 1/4 cup shortening
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.
Stir together the 1 cup flour, the 1/2 sugar, baking powder and salt. Set aside.
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.
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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