Cranberry-Sour Cream Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Carole Resnick, Cleveland, Ohio Ingredients:
3/4 cup sour cream |
1/4 cup milk |
1 cup butter, softened |
1/2 cup sugar |
1/2 cup packed brown sugar |
3 eggs |
2 teaspoons vanilla extract |
2-3/4 cups king arthur unbleached 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 peel |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
Directions:
1. 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.
2. Spread two-thirds of the batter into a greased 13-in. x 9-in. baking dish. Combine the filling ingredients; sprinkle over batter. Top with remaining batter.
3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
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