Cranberry-Orange Coffee Cake

Chunks of mandarin oranges and cranberries provide the wake-up call to good eating in this step-saving coffee cake. MORE + LESS -

Coffee Cake

1/3: cup chopped mandarin orange segments (from 11-oz can), drained, liquid reserved

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1

Heat oven to 350ºF. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in orange segments. Spread in pan.
2

Bake 8-inch pan 30 to 35 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3

In small bowl, mix all frosting ingredients; spread over coffee cake. Sprinkle with nuts.

Have some leftover Betty Crocker® Whipped cream cheese frosting in the fridge? Just 1/2 cup will do to fill in for the Easy Cream Cheese Frosting. Just stir the liquid reserved from the mandarin oranges into the frosting until it's thin enough to drizzle over the coffee cake.
Cut leftover cake into 4x3-inch slices and top with ice cream, caramel syrup and toasted nuts for a “coffee cake sundae.”