Cranberry Sourdough Coffee Cake
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
YIELD: 12-16 servings.
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
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2 cups all-purpose flour
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1 cup packed brown sugar
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1 cup vegetable oil
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1 cup Sourdough Starter
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2 packages (3.4 ounces each) instant French vanilla pudding mix
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1/2 cup buttermilk
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3 eggs
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2 tablespoons sugar
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1 tablespoon ground cinnamon
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1-1/2 teaspoons baking powder
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1/2 to 1 teaspoon ground nutmeg
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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3/4 cup dried cranberries
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TOPPING:
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1/4 cup sugar
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1/2 teaspoon ground cinnamon
Directions
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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.
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