Sour Cream Cranberry Coffeecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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We tried this one over the weekend after finding it on the internet. It is sooo good. But then I love cranberries Ingredients:
1 c. butter, softened |
2 eggs, slightly beaten |
1 c. sour cream |
1/2 tsp. baking soda |
1 tsp. cinnamon |
1 (16 oz.) can whole cranberry sauce |
1 1/4 c. granulated sugar |
1 tsp. vanilla extract |
1 1/2 tsp. baking powder |
2 c. all-purpose flour |
1 c. walnuts, chopped |
Directions:
1. In a small bowl combine the cranberry sauce, cinnamon and chopped walnuts; set aside.
2. Preheat oven to 350 degrees.
3. Butter and flour a Bundt cake pan or a regular tube pan
4. In a large bowl cream butter and sugar together. Add eggs, vanil and sour cream. Mix well.
5. In another bowl combine flour, baking soda and baking powder.
6. Add the dry ingredients to the wet ingredients and stir as little as possible to combine the ingredients.
7. Spoon half the batter into the pan. Spoon cranberry mixture on top of the batter in the pan. Spoon remaining batter over the top of the cranberry mixture.
8. Bake for 55 minutes. Let cake cool thoroughly before removing from the pan.
9. Makes 12-16 servings.
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