Cranberry Cream Cheese Coffee Cake
1/2 cup canned jellied cranberry sauce
4 ounces cream cheese, softened
1/4 cup sugar
1/2 cup coarsely chopped walnuts
1/4 cup butter, softened
HEAT oven to 350°F. Spray a 9-inch square or 11 x 7-inch pan with no-stick cooking spray. Reserve 1 cup quick bread mix in small bowl for topping. Combine remaining quick bread mix, milk, 1 tablespoon butter and egg in medium bowl; blend well. Spread batter in prepared pan.
COMBINE all filling ingredients in food processor bowl with metal blade or blender container; process until smooth. Spread over batter in pan.
ADD walnuts to reserved 1 cup quick bread mix; mix well. With pastry blender or fork, cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle over filling.
BAKE 30 to 40 minutes or until light golden brown. Cool 30 minutes. Serve warm or cool. Store in refrigerator.
High Altitude (above 3500 ft.):
ADD 1 tablespoon flour to dry quick bread mix before dividing. Bake as directed above.
Serving Size (1 slice, 1/12 of cake), Calories 290 (Calories from Fat 120), Total Fat 14g (Saturated Fat 6g, Trans Fat g), Cholesterol 40mg, Sodium 230mg, Total Carbohydrate 40g (Dietary Fiber 1g, Sugars 24g), Protein 5g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.