Cranberry-Sour Cream Coffee Cake Recipe

Cranberry-Sour Cream Coffee Cake Recipe photo by Taste of Home

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—Carole Resnick, Cleveland, Ohio

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Cranberry-Sour Cream Coffee Cake Recipe

Prep: 20 min. Bake: 40 min. + cooling

Yield: 12-15 Servings

20 40 60

Ingredients

3/4 cup sour cream
1/4 cup milk
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
3 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 peel
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 13-in. x 9-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 near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.

Nutritional Facts 1 piece equals 337 calories, 16 g fat (9 g saturated fat), 83 mg cholesterol, 257 mg sodium, 45 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Cranberry-Sour Cream Coffee Cake in Country Woman Christmas Annual 2008, p32