Cinnamon Cranberry Coffee Cake
This simple cinnamon cranberry coffee cake is bursting with cranberry goodness. Great for brunch and also for a holiday dessert table. It’s a snap to bake using the ever popular Bisquick. Comes out perfect every time. Enjoy!
Growing up, my mom always used canned cranberry sauce during every holiday. She opened those two cans. One with just the gelled cranberries and the other with the whole cranberries inside the cranberry gel.
I loved it and so did my brother and sister. That’s all we knew about cranberry sauce.
I have made homemade cranberry sauce and love that as well but still love the cranberry sauce that comes in the can. I think many of us do.
Probably because we grew up not knowing there were other choices. Not that I complained.
My Grandma Anna used to make a cranberry cake with a can of whole cranberries in the jelly. I found her recipe in my mom’s collection of old recipes and took it from there.
I love using Bisquick for quick and easy recipes.
If you have been on this blog before, you know I have a bunch of both sweet and savory recipes made with Bisquick and as I say all the time, it’s my favorite ingredient.
Well, it’s a few in one but, it’s all in one box so it’s my favorite.
This cake came out so good. A great texture and the cranberries were sweet enough with a nice amount of tartness.
I think my grandma and mom would have loved it too.
💕 💕💕💕
Cinnamon Cranberry Coffee Cake
Yields: 12 squares
What’s in a cinnamon cranberry coffee cake…
Ingredients:
cake –
- 2 cups Heart Smart Bisquick or regular Bisquick — packed not sifted
- 6 tbsp granulated sugar
- 3/4 to 1 cup milk, I used 2 %
- 1 egg beaten
- 3/4 cup canned whole cranberries in jellied sauce
- 1 tsp vanilla extract
- 3/4 tsp almond extract
topping –
- 1/4 cup chopped walnuts or your favorite nut such as almonds or pecans
- 1/2 cup packed light brown sugar
- 2 tsp cinnamon
glaze –
- 4 tbsp powdered sugar — sifted
- 1/4 tsp vanilla extract
- 1 to 2 tsp cold water or to right consistency to drizzle
How to make one of these delicious cakes…
Directions:
- Preheat oven to 375 degrees and mist a square 9 inch non-stick baking pan with cooking spray. Set aside until ready to fill.
- In a large mixing bowl, mix the Bisquick and sugar and with a wire whisk; lighten up the mixture to get all the lumps out.
- Add the milk, beaten egg, and vanilla extract along with 3/4 tsp of the almond extract. Use a rubber spatula to mix and make sure you get way down on the bottom to get all the dry mixture to incorporate well.
- Pour this mixture into the prepared baking pan. Smooth out to make level. Set aside for just a minute while you get the cranberries ready.
- In a small bowl, loosen up the cranberries with a fork and add the remaining 1/2 tsp almond extract. Mix gently.
- With a regular teaspoon or tablespoon, drop cranberries all over the batter; with a wooden skewer, swirl the cranberries like you see in the picture (below).
- Now get your topping ready by mixing the chopped nuts with the brown sugar and cinnamon.
- Sprinkle over the batter.
- Pop into the oven for about 18 to 20 minutes on the middle rack and turn after about 10 minutes for even baking. Test with a toothpick or wooden skewer; there should be dry crumbs or it may be clean. Try not to over bake.
- Cool on wire rack until warm.
- In the meantime, mix the glaze ingredients together with a small whisk until smooth. Drizzle over the cake.
Enjoy the simple cranberry deliciousness!
Simple Cinnamon Cranberry Coffee Cake
Ingredients
- 2 cups Heart Smart Bisquick or regular Bisquick
- 6 tbsp granulated sugar
- 3/4 cup milk of choice, I used 2 %
- 1 large egg, beaten lightly
- 3/4 cup canned whole cranberries in cranberry jelled sauce
- 1 tsp vanilla extract
- 3/4 tsp almond extract
Glaze
- 4 tbsp powdered sugar
- 1/4 tsp vanilla extract
- 1-2 tsp cold water or milk, or to right consistency to drizzle
Topping
- 1/4 cup chopped walnuts or your favorite nut such as almonds or pecans
- 1/2 cup packed light brown sugar
- 2 tsp cinnamon
Instructions
-
1.Preheat oven to 375 degrees and mist a square 9 inch non-stick baking pan with cooking spray. Set aside until ready to fill.
2.In a large mixing bowl, mix the Bisquick and sugar and with a wire whisk; lighten up the mixture to get all the lumps out.
3.Add the milk, beaten egg, and vanilla extract along with 3/4 tsp of the almond extract. Use a rubber spatula to mix and make sure you get way down on the bottom to get all the dry mixture to incorporate well.
4.Pour this mixture into the prepared baking pan. Smooth out to make level. Set aside for just a minute while you get the cranberries ready.
5.In a small bowl, loosen up the cranberries with a fork. Mix gently.
6.With a regular teaspoon or tablespoon, drop cranberries all over the batter; with a wooden skewer, swirl the cranberries like you see in the picture (below).
7.Now get your topping ready by mixing the chopped nuts with the brown sugar and cinnamon.
8.Sprinkle over the batter.
9.Pop into the oven for about 18 to 20 minutes on the middle rack and turn after about 10 minutes for even baking. Test with a toothpick or wooden skewer; there should be dry crumbs or it may be clean. Try not to over bake.
10.Cool on wire rack until warm.
11.In the meantime, mix the glaze ingredients together with a small whisk until smooth. Drizzle over the cake.
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Bye for now…
