2 c Fresh cranberries; ground
1/3 c Orange peel (1 medium
-orange), ground
1/3 c Funsten’s Walnuts; ground
3/4 c Firmly packed brown sugar
1 tb Flour
1 1/2 c Pillsbury’s Best All Purpose
-Flour*, sifted
1 1/2 ts Double-acting baking powder
1/2 ts Salt
1/4 c Butter
1/2 c Sugar
1 Egg; unbeaten
1 ts French’s Vanilla
1/2 c Milk
BAKE at 350 degrees for 45 to 50 minutes. MAKES 8-inch square coffee cake.
Combine ground cranberries, orange peel, walnuts, brown sugar, and flour.
Set aside. Sift together 1 1/2 cups flour, baking powder, and salt. Cream
butter. Gradually add sugar, creaming well. Blend in egg and vanilla,
beating well. Add the dry ingredients alternately with milk to creamed
mixture, beginning and ending with dry ingredients. Blend thoroughly after
each addition. Spread half of dough in well-greased and lightly floured 8 x
8 x 2-inch pan. Spread with half of cranberry mixture. Top with remaining
dough. Decorate top with remaining cranberry mixture, crisscrossing to form
a checked pattern. Bake at 350 degrees for 45 to 50 minutes. *For use with
Pillsbury’s Best Self-Rising Flour, omit baking powder and salt. For
Mincemeat Coffee Cake: Substitute 1 cup prepared mincemeat for the
cranberry mixture. Before baking, sprinkle a mixture of 2 tablespoons
sugar, 1/4 teaspoon French’s Cinnamon and 1 teaspoon butter over crisscross
top.
NOTES : “Senior Winner in Pillsbury’s 4th Grand National Recipe and Baking
Contest by Mrs. Lane Misenheimer, Grand Rapids, Michigan. Adapted by Ann
Pillsbury.”
Yields
1 Servings
