Cranberry Sour Cream Coffee Cake

Cranberry Sour Cream Coffee Cake

This versatile cake can be a coffee cake, a desert, or a square.  Either way you serve it, you will love it’s moist texture and delightful contrast with the tender sweet cake and the tang from the cranberry sauce.  And… it’s pretty!

Cranberry Sour Cream Coffee Cake

1/4 C chopped almonds

Topping

1/2 C All purpose flour

1/2 C sugar

1/4 C chopped almonds

1/4 C melted butter

1/4 tsp vanilla

Coffee Cake

1 C sugar

1/2 C butter, softened

1 tsp vanilla

2 eggs

2 C all purpose flour

1 1/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 C light sour cream

1 C cranberry Sauce from blog (Cranberry Sauce with Orange)

 

Preheat oven to 350F.  Sprinkle chopped almonds onto the bottom of a greased 9″ spring form pan.  Set pan aside and prepare topping.  If you have a food processor, add all ingredients and pulse for 20 seconds.  If prepping by hand, combine all ingredients and blend with a pastry blender until the mixture looks like oatmeal.

For the Coffee cake, in a mixer, cream the butter and sugar until the mixture is a light lemon color.

Cranberry Sour Cream Coffee Cake
Cream butter and sugar until a light lemon color

Add the vanilla and eggs.  Continue to beat until well combined and light and fluffy.  Next, stop the mixer and add the dry ingredients.  Combine on slow speed and add the sour cream.  Remember to scrape down the sides of the batter throughout the process.  Mix until batter is well combined and smooth.

Cranberry Sour Cream Coffee Cake
Combine all ingredients until smooth.

Assembly

Cranberry Sour Cream Coffee Cake Cranberry Sour Cream Coffee Cake Cranberry Sour Cream Coffee Cake Cranberry Sour Cream Coffee Cake

Spoon 1/2 of the batter onto the almonds and carefully spread to the edges of the pan.  Spread the cranberry sauce onto the batter and spread to the edges of the pan.  Carefully spoon the remaining batter out onto the sauce and spread out to the edges of the pan, covering the sauce.  Layer the topping onto the batter.  Bake for 70-85 minutes, using a cake tester to ensure that the cake is cooked all the way through.

Cranberry Sour Cream Coffee Cake

Let cook 10 minutes and remove the sides of the pan.

Makes 12 servings.

 

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