Cranberry Sourdough Coffee Cake

Name: Cranberry Sourdough Coffee Cake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 12-16 servings.
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

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. — Paula Zsiray, Logan, Utah

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.

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