Cranberry Coffee Cake

by Country Spoon

What to do with that leftover cranberry sauce? Don’t let it hide in the back of your fridge. Homemade or store bought, cranberry sauce adds sweet and tart flavors to baked goods. Try this very simple biscuit batter without oil or butter for easy and healthy holiday baking. 

Cranberry Coffee Cake:

2  1/2 c. baking mix

1 c. skim milk

1 egg – lightly beaten

2 T. white sugar

1/2 c. light sour cream

leftover cranberry sauce – about 1  1/2 c.

1/2 c. brown sugar

1 t. ground cinnamon

Preheat oven to 400. In a medium bowl, combine baking mix, milk, egg, white sugar and sour cream. Butter an 8 x 8 baking dish and pour in batter.  Using a tablespoon, drop spoonfuls of cranberry sauce on top of batter –  about an inch apart. In a small bowl, combine brown sugar and cinnamon and sprinkle over cranberry sauce. Bake for about 20 minutes or until batter is lightly browned. Serve warm with a cup of coffee!