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, Weight Watcher PointsPlus® 4
Cinnamon Cranberry Coffee Cake
Makes 16 squares
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
- Preheat oven to 375 degrees and mist a square 9 inch non-stick baking pan with cooking spray. Set aside until ready to fill.
- 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.
- 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.
- 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.
- In a small bowl, loosen up the cranberries with a fork and add the remaining 1/2 tsp almond extract. Mix gently.
- 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).
- Now get your topping ready by mixing the chopped nuts with the brown sugar and cinnamon.
- Sprinkle over the batter.
- 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.
- Cool on wire rack until warm.
- 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!