Cranberry-Sour Cream Coffee Cake

Name: Cranberry-Sour Cream Coffee Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 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

—Carole Resnick, Cleveland, Ohio

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.