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Red Ribbon Cranberry Coffeecake

Red Ribbon Cranberry Coffeecake



  • 1/4 cup flour
  • 2 tablespoons sugar
  • 1 tablespoon butter


  • 2 cups flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 cup butter
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1 (14-ounce) can Ocean Spray® Jellied Cranberry Sauce


  1. Heat oven to 350 degrees F.
  2. Grease a 9 1/4-inch quiche pan.
  3. Combine topping ingredients in a small mixing bowl.
  4. Using a pastry blender or fork, work butter into dry ingredients until butter is the size of small peas. Set aside.
  5. Combine the dry ingredients for the batter in a medium mixing bowl.
  6. Using a pastry blender or fork, work butter into dry ingredients (see topping).
  7. Combine liquid ingredients in a separate mixing bowl. Add to flour mixture, mixing just until the dry ingredients are moist.
  8. Spread half of the batter into pan.
  9. Place cranberry sauce in small bowl and beat with a fork until smooth. Spread over batter.
  10. Dollop remaining batter over top. Gently spread with a rubber scraper.
  11. Sprinkle topping over coffee cake.
  12. Bake for 45 minutes or until a wooden pick inserted into the center comes out clean.

Prep Time 15 min | Cook Time 45 min | Yield: 1 coffee cake

Per Serving (1/9th of cake): Cal. 389, Total Fat 13grams, Saturated Fat 8grams, Protein 5grams, Carb. 63grams, Chol. 58mg, Dietary Fiber 2grams, Sugar 33grams, Vit. A 135RE, Folate 12Ug, Vit. E <1mg, Vit. C <1mg, Sodium 234mg, Pot. 72mg, Iron 1.5mg, Calcium 81mg, Zinc <1mg

Recipe and photo credit (used with permission): Ocean Spray Cranberries, Inc.

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