Cranberry Sourdough Coffee Cake Recipe

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This is an adaptation of a friendship bread. The original recipe called for raisins, but I started using cranberries to suit my family's taste. If you have Sourdough Starter on hand, you can quickly prepare the coffee cake.

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Cranberry Sourdough Coffee Cake Recipe

Prep: 15 min. Bake: 65 min. + cooling

Yield: 12-16 Servings

15 65 80

Ingredients

2 cups all-purpose flour
1 cup packed brown sugar
1 cup vegetable oil
1 cup Sourdough Starter (recipe also in Recipe Finder)
2 packages (3.4 ounces each) instant French vanilla pudding mix
1/2 cup buttermilk
3 eggs
2 tablespoons sugar
1 tablespoon ground cinnamon
1-1/2 teaspoons baking powder
1/2 to 1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup dried cranberries
TOPPING:
1/4 cup sugar
1/2 teaspoon ground cinnamon

Directions

In a bowl, combine the first 14 ingredients; mix well. Fold in dried cranberries. Pour into a greased and sugared 10-in. tube or fluted tube pan. Combine topping ingredients; sprinkle over batter. Bake at 325° for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-16 servings.

Originally published as Cranberry Sourdough Coffee Cake in Best of Country Breads , p55