Cranberry Coffee Cake

Serves: 10 | Prep Time: 20 minutes | Cook Time: 45 minutes
Cranberry Coffee Cake




Preheat oven to 350°. Lightly sift the flour and combine with baking soda, baking powder and sea salt. In a separate bowl combine the Edensoy, vinegar, syrups, oil and vanilla. Whisk to mix thoroughly. Let sit 1 to 2 minutes. Combine dry and wet ingredients. Fold in the cranberries, walnuts and orange peel. Pour into an oiled 9" or 10" cake pan. Bake 40 minutes. Prepare the icing.

Heat Edensoy, syrup and dissolved kuzu for the icing, stirring constantly until the mixture becomes thick and shiny, about 3 to 5 minutes. Allow the icing and the cake to cool. Spread the icing over the cake and garnish with roasted nuts.

Nutritional Information

Per serving - 274 calories, 11 g fat (35% calories from fat), 7 g protein, 39 g carbohydrate, 4 g fiber, 0 mg cholesterol, 291 mg sodium

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