—Carole Resnick, Cleveland, Ohio
Cranberry-Sour Cream Coffee Cake
Cranberry-Sour Cream Coffee Cake
Prep Time
20 min
Cook Time
40 min
Yield
12-15 servings
Ingredients
- 3/4 cup sour cream
- 1/4 cups whole milk
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- FILLING:
- 3 cups chopped fresh or frozen cranberries, thawed
- 3/4 cup sugar
- 2 tablespoons orange juice
- 2 teaspoons grated orange zest
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Directions
- In a small bowl, combine sour cream and milk; set aside. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream mixture.
- Spread two-thirds of the batter into a greased 13x9-in. baking dish. Combine the filling ingredients; sprinkle over batter. Top with remaining batter.
- Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts
1 piece: 337 calories, 16g fat (9g saturated fat), 83mg cholesterol, 257mg sodium, 45g carbohydrate (26g sugars, 2g fiber), 4g protein.
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