Serving Size 1 slice
|Amount Per Serving|
|Monounsaturated fat||4 g|
|Saturated fat||1 g|
|Total fat||9 g|
|Dietary fiber||3 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Looking for a holiday treat to share with family and friends? Make this cranberry coffeecake with pecan crumb topping.
Heat the oven to 350 F. Lightly coat a 10-inch round pan with cooking spray.
To prepare the topping, combine flour, brown sugar and chopped pecans in a small bowl. Pour in melted margarine. Mix well — it should look crumbly. Set aside.
In a large bowl, combine flour, sugar, baking powder and baking soda. Whisk to blend.
In a separate bowl, mix together vanilla, sour cream, egg whites and margarine. Using an electric mixer at low to medium speed, beat until well blended, about 2 minutes. Add flour mixture to sour cream mixture. Using a spoon, gently blend together until smooth.
Put half of the batter into the pan. Top with chopped fruit. Spread the remaining batter over the fruit. Sprinkle with topping. Bake until a wooden toothpick inserted into the center comes out clean, about 45 minutes.
Cut the coffeecake into 10 wedges and serve warm.
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