Cranberry Sourdough Coffee Cake Recipe

5 1 2
Publisher Photo

Cranberry Sourdough Coffee Cake Recipe

Read Reviews
5 1 2
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 1 cup Sourdough Starter
  • 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 2000, p55

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 1 cup Sourdough Starter
  • 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
  1. 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 2000, p55

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blardo User ID: 1829147 121642
Reviewed Sep. 20, 2014

"Scrumptious exactly as written!"

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