It’s a rainy day, and the house is so cozy. The Christmas tree is still lit, and I’m listening to Pandora, as I sip orange spice tea and wait for my friends to arrive. From the kitchen comes the most wonderful smell of . . .
Cranberry Coffee Cake
1 pkg (8 oz) cream cheese, softened
1 c. butter/ margarine
1 1/2 c. sugar
1 1/2 t. vanilla
2 1/4 c. flour
1 1/2 t. baking powder
1/2 t. salt
1 pkg (12-16 oz) fresh or frozen cranberries
-Beat together cream cheese, butter, sugar and vanilla until smooth.
-Add eggs, one at a time; mixing well after each addition.
-Combine 2 cups of flour, baking powder, salt; gradually add to butter mixture.
-Mix remaining flour with cranberries; fold into batter. Batter will be very thick.
(If cranberries are frozen, defrost before adding to batter)
-Spoon into a greased 10″ tube pan or bunt pan.
-Bake @ 350 for 65-70 minutes. Let it stand 5 minutes before removing from pan.
-Dust with confectioners sugar.