Name: Rich Cranberry Coffee Cake
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 16 servings
Ingredients: 1 package (8 ounces) cream cheese, softened; 1 cup butter, softened; 1-1/2 cups sugar; 1-1/2 teaspoons vanilla extract; 4 large eggs, room temperature; 2-1/4 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 cups fresh or frozen cranberries, patted dry; 1/2 cup chopped pecans or walnuts; Confectioners' sugar

When our children come home for the holidays, I make sure to bake this cranberry coffee cake. I always use fresh berries in season, then put a few bags in the freezer for later on. That way, we can enjoy this moist cake any time we want! —Mildred Schwartzentruber, Tavistock, Ontario

Ingredients

1 package (8 ounces) cream cheese, softened

1 cup butter, softened

1-1/2 cups sugar

1-1/2 teaspoons vanilla extract

4 large eggs, room temperature

2-1/4 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh or frozen cranberries, patted dry

1/2 cup chopped pecans or walnuts

Confectioners' sugar

Instructions

1 Preheat oven to 350°. In a large bowl, beat cream cheese, butter, sugar and vanilla until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, mixing well after each addition.

2 Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining 1/4 cup flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10-in. fluted tube pan.

3 Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Let stand 5 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.