"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Crumb Coffee Cake Recipe

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This recipe for Cranberry Crumb Coffee Cake, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dianne & Ewen McEwen
Added: Tuesday, July 26, 2005


3 c. flour
3 tsp. baking powder
1 tsp. salt
1 c. milk
2 tsp. vanilla
1 lb. cranberries, prepared
2 tsp. cornstarch
1/2 c. water
1 c. sugar
3/4 tsp. cinnamon
1/4 c. flour
2/3 c. brown sugar, packed
1/4 c. butter

CRANBERRY TOPPING: Blend cornstarch with water in large saucepan. Add cranberries, sugar and cinnamon. Bring to a boil and cook stirring until berries pop open and mixture is thickened.
CRUMB TOPPING: Combine flour, brown sugar and cut in butter, mixing until crumbly.
CAKE: Cream the butter and sugar. Add eggs, one at a time. Mix in dry ingredients alternately with milk. Add vanilla. Spread in 13" X 19" pan.
Spread Cranberry Topping and then Crumb Topping. Bake 350 degrees about 35 minutes.
Serve warm or cool.




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