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Cranberry-Sour Cream Coffee Cake

 Cranberry-Sour Cream Coffee Cake
—Carole Resnick, Cleveland, Ohio
12-15 ServingsPrep: 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 McCormick® Pure 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.

2 of 2

Cranberry-Sour Cream Coffee Cake (continued)

Directions (continued)

  • 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.