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Pat’s Cranberry Coffee Cake

Pat Johnson, a long-time cranberry grower and a part-time tour guide at the Wisconsin Cranberry Discovery Center, shared this recipe during one of our “Cooking with Cranberries” programs.

Coffee Cake:

  • 1/4 cup brown sugar, firmly packed
  • 1/2 cup chopped walnuts
  • 1/4 teaspoon cinnamon
  • 2 cups Bisquick baking mix
  • 2 tablespoons sugar
  • 1 egg
  • 2/3 cup water
  • 1-1/2 cups whole cranberry sauce

Icing:

  • 1 cup confectioner’s sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon water

Preheat oven to 400 degrees F. In a small bowl, mix brown sugar, walnuts and cinnamon and set aside.

In a medium bowl, combine Bisquick, sugar, egg and water. Beat vigorously by hand for 30 seconds. Spread batter into greased 9×13 pan. Next sprinkle on the brown sugar and nut mixture. Then spoon the cranberry sauce over top. Bake for 20 to 25 minutes.

In a small bowl, mix the confectioner’s sugar, vanilla and water. Drizzle icing on cake while still warm.

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