Cranberry Sour Cream Coffee Cake
Serve this moist cranberry coffee cake at your next breakfast or brunch.
Makes: 12-16 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: US Cranberry Marketing Committee
Featured In:
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: US Cranberry Marketing Committee
Featured In:
Ingredients
- 1 cup butter, softened
- 2 eggs, lightly beaten
- 1 cup sour cream
- ½ teaspoons baking soda
- 1 teaspoon cinnamon
- 1 16-ounce can whole cranberry sauce
- 1¼ cups granulated sugar
- 1 teaspoon real vanilla extract
- 1½ teaspoons baking powder
- 2 cups all-purpose flour
- 1 cup walnuts, chopped
Instructions
- Preheat oven to 350 degrees. Butter and flour a Bundt cake pan.
- In a large bowl, cream butter and sugar. Add eggs, vanilla and sour cream. Mix well.
- In another bowl, combine flour, baking powder and soda.
- Add the dry ingredients to the wet ingredients and stir as little as possible to combine the ingredients.
- Spoon half the batter into the Bundt pan.
- In a small bowl, combine the cranberry sauce, cinnamon and chopped nuts. Spoon on top of the batter in the pan. Spoon the remaining batter over the cranberry mixture.
- Bake for 55 minutes. Let cake cool thoroughly before removing from pan.
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3 Comments
Join the discussion and tell us your opinion.
Looks great! Does it work with jellied cranberry?
We haven’t tried it but think that should work – very similar to cranberry sauce!
As long as you stir it up so it isn’t formed but more like a jam