CRANBERRY-SOUR CREAM COFFEE CAKE RECIPE: HOW TO MAKE IT
—Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 12-15 servings.
Number Of Ingredients 18
Steps:
- 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., Spread two-thirds of the batter into a greased 13x9-in. baking dish. Combine the filling ingredients; sprinkle over batter. Top with remaining batter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 337 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 257mg sodium, CarbohydrateContent 45g carbohydrate (26g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
CRANBERRY SOUR CREAM COFFEE CAKE WITH PECAN CRUMB TOPPING ...
Fresh cranberries and pecans are plentiful around the end of the year, and they make a great combination in this yummy coffee cake. Serve warm, if you like with coffee, or as a dessert.
Provided by Bibi
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 1 9x13-inch cake
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
- Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
- Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
- Combine flour, baking powder, and salt for cake in a large bowl.
- Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
- Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.
Nutrition Facts : Calories 518 calories, CarbohydrateContent 69.7 g, CholesterolContent 91 mg, FatContent 24.2 g, FiberContent 2.2 g, ProteinContent 6.9 g, SaturatedFatContent 13.1 g, SodiumContent 258.2 mg, SugarContent 38.8 g
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