Classic cranberry-nut coffee cake recipe (from 1974)
Ingredients
1/4 cup brown sugar (packed)
1/2 cup chopped walnuts
1/4 teaspoon cinnamon
2 cups Bisquick baking mix
2 tablespoons granulated sugar
1 egg
2/3 cup water or milk
2/3 cup whole cranberry sauce
Confectioners’ sugar icing
Directions
Heat oven to 400 degrees F. Grease square pan, 9x9x2 inches. Mix brown sugar, walnuts and cinnamon. Combine baking mix, granulated sugar, egg and water; beat vigorously 1/2 minute. Spread in pan; sprinkle with nut mixture. Spoon cranberry sauce over top. Bake 20 to 25 minutes. While warm, spread with Confectioners’ Sugar Icing.
Confectioners’ sugar icing
Blend 1 cup confectioners’ sugar, 1/2 teaspoon vanilla and about 1 tablespoon water.
Makes 9 servings
This recipe was developed and tested in the Betty Crocker Kitchens — Any of over 100 good things from just one box of Bisquick.
Vintage velvet crumb cake: A classic cake recipe from 1952 that’s good for breakfast and dessert
Vintage cranberry-nut coffee cake recipe (from 1962)
A new addition to the realm of cranberry recipes is this delicious coffee cake. As it is removed, warm and fragrant, from the oven, it’s just about the most tempting cake one can find. It also makes a good dessert for a family dinner.
Ingredients
1 cup canned (whole berry) cranberry sauce, drained
1/2 cup finely-chopped unsalted nuts
1/2 teaspoon grated orange rind
2 cups sifted all-purpose flour
1 tablespoons baking powder
1 cup sugar
3/4 teaspoon salt
1/3 cup soft shortening
2/3 cup evaporated milk
3 tablespoons water
2 unbeaten eggs
Directions
Turn on oven and set at 400 degrees F. Grease well a 9-inch square baking pan. Mix cranberry sauce, nuts and grated orange rind together in a small bowl.
Sift flour, baking powder, sugar and salt together into a two-quart bowl. Add shortening, evaporated milk, water and eggs all at once to the flour mixture.
Beat hard with mixing spoon or electric beater at high speed for two minutes. Pour into pan. Spoon cranberry mixture evenly over top.
Bake on center rack at oven about 35 minutes, or until cake pulls from sides of pan. Serve warm.
