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May 18

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Cinnamon Cranberry Coffee Cake

Skinny Cinnamon Cranberry Coffee Cake

 

Growing up, my mom always used canned cranberry sauce for every holiday. I loved it and so did my brother and sister. I have made homemade cranberry sauce and love that as well but still love it canned. My Grandma Anna used to make a cranberry cake with a can of whole cranberries in jelly. I found her recipe in my mom’s collection of old recipes and took it from there. You know I had to cut most of the fat and calories because my grandma used a whole stick of butter and half and half for her recipe. I love Bisquick so much that I had to make this wonderful cake with the Heart Smart mix. Let me know what you think. No one would ever think this is lower in fat and calories than a high fat cake. Really!

Nutrition: calories 124.3, fat 2.6 g, carbs 25 g, fiber .6 g, sugar 15 g, sodium 140.9 mg, protein 2.2 g

 

Cinnamon Cranberry Coffee Cake

Makes 16 squares

Ingredients:

For the cake –

  • 2 cups Heart Smart Bisquick — packed not sifted
  • 3 tbsp + 1 tsp granulated sugar
  • 3/4 to 1 cup 1% milk
  • 1 egg beaten
  • 3/4 cup canned whole cranberries in jellied sauce
  • 1 tsp vanilla extract
  • 3/4 tsp almond extract plus 1/2 tsp almond extract

For the topping –

  • 1/4 cup chopped walnuts or your favorite nut such as almonds or pecans
  • 1/2 cup packed light brown sugar
  • 2 tsp cinnamon

For the glaze –

  • 4 tbsp powdered sugar — sifted
  • 1/4 tsp vanilla extract
  • 1 to 2 tsp cold water or to right consistency to drizzle

 

Directions:

  1. Preheat oven to 375 degrees and mist a square 9 inch non-stick baking pan with cooking spray. Set aside until ready to fill.
  2. In a large mixing bowl, mix the Bisquick and sugar and with a wire whisk; lighten up the mixture to get all the lumps out.
  3. Add the milk, beaten egg, and vanilla extract along with 3/4 tsp of the almond extract. Use a rubber spatula to mix and make sure you get way down on the bottom to get all the dry mixture to incorporate well.
  4. Pour this mixture into the prepared baking pan. Smooth out to make level. Set aside for just a minute while you get the cranberries ready.
  5. In a small bowl, loosen up the cranberries with a fork and add the remaining 1/2 tsp almond extract. Mix gently.
  6. With a regular teaspoon or tablespoon, drop cranberries all over the batter; with a wooden skewer, swirl the cranberries like you see in the picture (below).
  7. Now get your topping ready by mixing the chopped nuts with the brown sugar and cinnamon.
  8. Sprinkle over the batter.
  9. Pop into the oven for about 18 to 20 minutes on the middle rack and turn after about 10 minutes for even baking. Test with a toothpick or wooden skewer; there should be dry crumbs or it may be clean. Try not to over bake.
  10. Cool on wire rack until warm.
  11. In the meantime, mix the glaze ingredients together with a small whisk until smooth. Drizzle over the cake, cut a nice size piece and enjoy!

 

 

Skinny Cinnamon Cranberry Coffee Cake 2

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