Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Cranberry Coffee Cake

February 1st, 2010 · 21 Comments

This coffee cake includes a sweet whole berry cranberry sauce filling, and sprinkled on top with an oat, brown sugar, and spice mix that makes this a perfect breakfast meal or afternoon tea delight, or dessert after any main meal.

This is another recipe that we adapted from the Weight Watchers magazine “Six O’clock Solutions” cookbook, the original recipe found on page 83. The only real modification we made with this recipe is using butter in place of the reduced-calorie stick margarine. One half cup of this margarine would have a nutritional value of 400 calories, 44.8 grams fat, and compared to a half cup of butter with 800 calories and 88 grams of fat, which comes out to double the margarine amounts. Using simple recipe kitchen math, the butter adds an additional 400 calories, 44 grams of fat, 72 grams of sodium, and 26.6 grams cholesterol to the entire recipe, when we divide these whole recipe counts by the 9 servings and add this to the nutritional counts of the original recipe the per serving nutritional data comes to 308 Calories, 12.3 grams Fat, 47.3 grams Carbohydrates, 0.8 grams Fiber, 51.6 grams Cholesterol, and 202 mg Sodium. With a cup of coffee, this fits in with a good 400 calorie per meal diet plan.

Additional nutritional data and information found at: Nutrition Data, know what you eat.

½ Cup Butter, softened
2/3 Cup Sugar, granulated
1 Large Egg
1 Tsp Vanilla extract
1 ¼ Cups Flour, all-purpose
2 Tsp Baking powder
¼ Cup Milk
2 Large Egg whites
Cooking Spray
1 Cup Cranberry sauce, whole-berry
3 Tbsp Sugar, granulated
2 Tbsp Oats, regular oat meal
1 Tbsp Allspice, ground
1 Tbsp Brown sugar
Procedure Steps
1. Preheat oven to 350° F.
2. Cream the butter, and then gradually add the 2/3 cup of granulated sugar, beating at medium speed until smooth. Add the large egg and vanilla extract, beat well.
3. In a separate bowl combine the flour and baking powder and stir well. Add 1/3 of the flour mixture to the butter mixture alternating with the milk; continue adding the flour mixture and milk beating well between additions until all the flour mixture and milk have been added.
4. In a separate bowl beat the egg whites at high speed until stiff peaks form. Gently fold in the egg whites into the batter. Spoon half the batter into an 8-inch square baking pan coated with cooking spray.
5. Combine the whole-berry cranberry sauce with the 3 Tbsp granulated sugar then spoon this over the first layer of batter in the baking pan. Then spoon the remaining half of the batter over the cranberry mixture.
6. Combine the oats, allspice and brown sugar then sprinkle over the batter. Bake in the Preheat oven to 350° F oven for 45 minutes or until tested with a wooden toothpick comes out clean. Let cool on a wire rack for 10 minutes or so, and then cut into 9 squares.
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Tags: Baking · Breakfast · Desserts · Recipes · Weight Watchers

21 responses so far ↓

  • 1 Dawn@CocinaSavant // Feb 1, 2010 at 1:19 pm

    This looks tasty, and I enjoy your logic on replacing the margarine with butter, not to mention that question of what exactly you ingest eating margarine! This cake looks delicious, I hardly ever have coffee cake recipes in our breakfast treat repertoire as I can’t find anything inventive to do with them, but this may be just what I’m looking for!

  • 2 OC2Seattle // Feb 1, 2010 at 1:26 pm

    This looks way to good to be only 308 calories!

  • 3 The Hungry Mouse // Feb 1, 2010 at 1:44 pm

    Yum! I’ll take a fat slice, please!


  • 4 Ryan Boudreaux // Feb 1, 2010 at 2:30 pm

    I forgot to mention for those who do follow the WW points system, this is 6 points per serving.

  • 5 Drick // Feb 1, 2010 at 2:40 pm

    great coffee cake, and to think it’s not that bad for you either …. think I’ll eat the whole thing…

  • 6 Estela @ Weekly Bite // Feb 1, 2010 at 2:49 pm

    I truly truly LOVE coffee cake!! The cranberry flavor sounds incredible!!!

  • 7 chocolate shavings // Feb 1, 2010 at 3:52 pm

    The topping on that cake sounds just perfect!

  • 8 Ryan Boudreaux // Feb 1, 2010 at 4:01 pm

    Hey, hey hey! The photo for this post is my first accepted image at TasteSpotting!


  • 9 Emily // Feb 1, 2010 at 5:02 pm

    This looks delicious. And congrats on the Tastespotting :o)

  • 10 Trix // Feb 1, 2010 at 5:43 pm

    I thoroughly approve of your decision to use butter! Butter is always better, no two ways about it.

  • 11 Jessie // Feb 1, 2010 at 6:36 pm

    I love this coffee cake! when I eat coffee cake, I try not to think about all of the calories I am consuming for a second lol It’s not so bad since it is a weight watchers recipe can’t go wrong with that!

  • 12 Ingeborg // Feb 1, 2010 at 6:41 pm

    Looks delicious!

  • 13 pegasuslegend // Feb 1, 2010 at 6:57 pm

    Congrats yummy and absolutely gorgeous shot! Wonderful when you are accepted by them, very critical site and much appreciated by them when accepting your pictures it is always a superb shot as this is!….

  • 14 Gera @ SweetsFoodsBlog // Feb 1, 2010 at 7:17 pm

    Superb recipe Ryan! These treats are ideal for my sweet tooth 🙂
    Congrats for begin accepted there!!

    Have a great week,


  • 15 HoneyB // Feb 1, 2010 at 7:42 pm

    Great recipe Ryan and I love it is only 6 points! Congrats on this photo making it on TS 🙂

  • 16 Dana // Feb 2, 2010 at 3:43 am

    It has too many calories…

  • 17 Doc // Feb 2, 2010 at 10:14 am

    Now that looks like something delicious for Sunday morning. Yet I am hoping we will have a special ‘Who Dat’ meal for Sunday game time?

  • 18 Dimitry Mishchuk // Feb 2, 2010 at 7:14 pm

    Great coffee cake, love the recipe and congrats at the tastespotting acceptance.

  • 19 ninni // Feb 5, 2010 at 7:21 am

    looks so delicious!!!Ty for sharing…have a nice weekend!!

  • 20 Lindsay // Apr 21, 2012 at 9:00 pm

    What did you use on top to make the cake green?

  • 21 Ryan Boudreaux // Apr 23, 2012 at 7:46 am


    The image is not a prefect representation of the final product. The “green” hue you mention is a result of incorrect white balance of the photograph, seems the shadows or dark areas of the image have taken on that color. There was no green food item used in this recipe!

    Bon appetit!

    Ryan Boudreaux