Cranberry-Sour Cream Coffee Cake Recipe

5 1 1
Cranberry-Sour Cream Coffee Cake Recipe
Cranberry-Sour Cream Coffee Cake Recipe photo by Taste of Home
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Cranberry-Sour Cream Coffee Cake Recipe

Read Reviews
5 1 1
Publisher Photo
—Carole Resnick, Cleveland, Ohio
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

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

Nutritional Facts

1 piece: 337 calories, 16g fat (9g saturated fat), 83mg cholesterol, 257mg sodium, 45g carbohydrate (26g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Cranberry-Sour Cream Coffee Cake in Country Woman Christmas Annual 2008, p32

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akamps User ID: 2979786 165919
Reviewed Nov. 20, 2014

"I've made this several times and every time I make it I get rave reviews! Perfect combination of sweet and tart."

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