CRANBERRY-ORANGE COFFEE CAKE

Cranberry-Orange Coffee Cake image

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

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h50m

Yield 9

Number Of Ingredients 9

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Ingredients

1 package Betty Crocker™ cranberry-orange quick bread mix
2/3 cup water
2 tablespoons vegetable oil
2 eggs
1/3 cup chopped mandarin orange segments (from 11-oz can), drained, liquid reserved
1 package (3 oz) cream cheese, softened
1/2 cup powdered sugar
1 tablespoon liquid reserved from mandarin oranges
3 tablespoons chopped nuts

Steps:

Heat oven to 350°F. 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.
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.
In small bowl, mix all frosting ingredients; spread over coffee cake. Sprinkle with nuts.

Nutrition Facts : Calories 295, Carbohydrate 48 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg