Cranberry Tea Cake


Cranberry Tea Cake
This is the quintessential coffee cake--an extraordinary crispy <bold><italic>Kellogg's Corn Flakes®</italic></bold> topping overlays a piquantly tart cranberry layer in a tender cake.


  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1/4 cup margarine or butter
  • 1 egg well beaten
  • 3/4 cup fat-free milk
  • 1 1/2 cups Kellogg's Corn Flakes® cereal
  • 3/4 cup canned whole berry cranberry sauce
  • 2 tablespoons margarine or butter, melted
  • 1/2 cup firmly packed brown sugar


1. Stir together flour, baking powder, salt and granulated sugar. Using pastry blender, cut in the 1/4 cup margarine until mixture is crumbly.

2. In large mixing bowl, combine egg and milk. Add flour mixture, stirring only until combined. Fold in 1 cup of the Kellogg's Corn Flakes® cereal. Spread batter in 8 x 8 x 2-inch baking pan or 8-inch round cake pan coated with cooking spray. Spoon cranberry sauce evenly over batter.

3. Mix the remaining margarine, brown sugar and remaining 1/2 cup cereal. Sprinkle over cranberry sauce.

4. Bake at 400° F about 25 minutes or until cake tests done. Serve warm.