Cranberry Sourdough Coffee Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 12 |
|
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. Ingredients:
2 cups king arthur unbleached 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:
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.
|
|