Pumpkin Cranberry Coffee Cake Recipe
The pumpkin not only gives this coffee cake a wonderful flavor, perfect for fall, but it adds moistness. Cranberries are festive and add tartness so the cake isn't overly sweet, and add a bit of nutrition and color. Although it's good plain, you can serve this luscious coffee cake with whipped butter or even whipped cream cheese; guests and family members will definitely rave.
3 cups sugar
1 1/2 cups canned pumpkin
3 3/8 cups flour, (3 cups plus 6 tablespoons)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon mixed spice, or pumpkin pie spice
2 cups chopped fresh cranberries
Powdered sugar, for dusting
- Preheat oven to 350°.
- Spray a 12-cup ring mold with Baker's joy, or non-stick spray with a dusting of flour.
- Measure the eggs, butter, sugar, and pumpkin in a large mixing bowl and beat at medium speed until well-mixed.
- Place a fine strainer over the mixture and measure the flour, baking soda, salt, and mixed spice into it; shake through; mix with the wet ingredients.
- Fold in the cranberries.
- Spread the mixture evenly into the prepared ring mold.
- Bake 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven to a cooling rack.
- Let sit 5 minutes, run a knife around the outside, and invert onto the cooling rack.
- Place on a serving tray, sprinkle with the powdered sugar, and serve warm or room temperature.
Note: Standard Bundt pans hold 10 cups; this cake can be made in a Bundt pan, but 2 cups of the batter will need to be baked in a separate pan.
Amount Per Serving
Calories 314 Calories from Fat 80
Percent Total Calories From: Fat 25% Protein 5% Carb. 70%
Nutrient Amount per
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 56 mg
Sodium 288 mg
Total Carbohydrate 55 g
Dietary Fiber 1 g
Sugars 33 g
Protein 4 g
Vitamin A 97% Vitamin C 4% Calcium 0% Iron 5%
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