Cranberry Coffee Cake

Cranberry Coffee Cake


"A jazzy fresh cranberry topping harmonizes with the nutty, rustic flavour note of the bran in this coffee cake."
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1 h servings 257 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Coat a 23 cm (9-inch) square baking pan with non-stick cooking spray.
  2. Topping: In medium bowl, mix together sugar and flour. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Stir in cranberries. Set aside.
  3. Cake: In small bowl, mix together flour, sugar, baking powder and salt. Set aside.
  4. In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened. Add egg and margarine; beat well. Add flour mixture, stirring only until combined.
  5. Spread batter evenly in prepared pan. Sprinkle with cranberry topping.
  6. Bake in preheated oven for about 45 minutes or until wooden pick inserted in centre comes out clean. Serve warm or cold.


  • In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.



Disaster. The 400 degree oven scorched the bottom and sides of the cake in the glass square baking pan it suggested to use, and the All Bran made what wasn't burned taste weird. I did learn a...