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Cranberry Coffeecake Recipe

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This recipe for Cranberry Coffeecake, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Best of the Best From Minnesota Cookbook
Added: Thursday, November 13, 2008


8 oz. pkg. cream cheese, softened
1 c. butter
1 1/2 c. sugar
1 1/2 tsp. vanilla
4 eggs
2 1/4 c. flour, divided
1 1/2 tsp. baking powder
1/2 tsp. salt
2 c. fresh or frozen cranberries, patted dry
1/2 c. chopped pecans or walnuts
Confectioners' sugar

Beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition. Combine 2 c. flour, baking powder, and salt. Gradually add to butter mixture. Mix remaining flour with cranberries and nuts; fold into batter. Batter will be very thick. Spoon into a greased 10 in. fluted tube pan. Bake at 350 for 65-70 min. Let stand 5 min, before removing from the pan. Before serving, dust with confectioners' sugar.




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