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Cran-Lemon Coffee Cake
Makes 12 servings
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Ingredients
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1
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package (about 18 ounces) yellow cake mix with pudding in the mix
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1
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cup water
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3
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eggs
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1/3
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cup butter, melted and cooled
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1/4
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cup fresh lemon juice
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1
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tablespoon grated lemon peel
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1-1/2
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cups coarsely chopped cranberries
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Lemon Glaze (recipe follows)
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Additional grated lemon peel (optional)
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1. Preheat oven to 350°F. Grease and flour 12-inch tube pan. Beat cake mix, water, eggs, butter, lemon juice and 1 tablespoon lemon peel in large bowl with electric mixer at low speed 2 minutes. Fold in cranberries. Spread batter evenly in prepared pan.
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2. Bake about 55 minutes or until toothpick inserted 1 inch from edge comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool on wire rack.
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3. Prepare Lemon Glaze; drizzle over coffeecake. Garnish with grated lemon peel. Serve warm or at room temperature.
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Lemon Glaze
Beat 1 cup powdered sugar and 3 tablespoons fresh lemon juice in small bowl until well blended.
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For mini coffee cakes, grease and flour 9 mini (1-cup) bundt pan cups. Prepare batter as directed above; fill prepared pans almost two thirds full. Bake 18 to 20 minutes or until toothpick inserted near centers comes out clean. Glaze and garnish as directed above.
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© Publications International, Ltd.
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Click here for printable version