Wednesday, November 30, 2011

Cranberry Coffee Cake

     Here's a great way to use up that small bit of cranberry sauce left over from your Thanksgiving dinner.  Using a boxed biscuit mix, this Cranberry Coffee Cake from can be made in the time it takes to fire up your coals.  Line your 10 inch dutch oven with parchment paper, pour in the batter, plop spoonfuls of cranberry sauce over all and sprinkle with the topping.  I baked this with 10 coals in a circle around the base of the oven and 20-22 coals on the lid.  I'm sure whole cranberry sauce would be equally delicious.  Let it cool for a good 15 minutes before lifting out of the oven, you could let it cool completely before glazing.  Naturally, I couldn't wait and devoured this yummy cake while it was still warm, gooey and dripping with the sugary glaze.

Cranberry Coffee Cake
2 cups Bisquick or baking mix
2 Tblsp sugar
2/3 cup milk
1 egg, beaten
3/4 cup jellied cranberry sauce
1/2 cup chopped walnuts
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
1 cup confectioner's sugar
2 Tblsp milk
1/4 tsp vanilla extract

     Lightly oil or spray 10 inch dutch oven; line with parchment paper.
     In a large bowl, combine Bisquick, sugar, milk and egg.
     Spread batter evenly in bottom of prepared oven.
     Drop cranberry sauce by spoonfuls over batter.
     Combine topping ingredients; sprinkle over cranberry sauce.
     Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.
     Cool for 15 minutes before removing from dutch oven.
     In a small bowl, whisk glaze ingredients until smooth; drizzle over coffee cake.

Drop cranberry sauce by spoonfuls over batter

Sprinkle with topping

Bake for 20 minutes at 400 degrees

Drizzle glaze over cake

Best when served warm