Cranberry Coffee Cake
Cranberry Coffee Cake has sour cream, tart cranberries and cinnamon baked in a bundt pan and drizzled and a sweet vanilla glaze.
Servings: 10 slices
Ingredients
- ¾ cups butter softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup fresh cranberries
Filling:
- 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
Glaze (optional):
- 2 cups powdered sugar
- 2 tablespoons milk or more for a thinner glaze
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F. Generously grease and flour a 10-inch tube pan (not bundt pan) or a 13x9-inch baking dish with nonstick cooking spray.
- In a large bowl with an electric mixer, beat butter and granulated sugar. Add vanilla and beat in eggs one at a time.
- In a medium-sized bowl, sift together flour, baking soda, baking powder and salt.
- Stir the flour mixture into the wet mixture in batches just until combined.
- Stir in sour cream just until combined.
- In a small bowl, combine filling ingredients.
- Pour half of the batter into the greased and floured tube pan. Sprinkle with half of the filling mixture, then half of the cranberries.
- Cover with remaining batter. Sprinkle with brown sugar/cinnamon mixture and top with remaining cranberries.
- Bake in the preheated oven for about 45 minutes or until a toothpick comes out clean and the sides begin to pull away from the pan.
- Cool cake completely on a wire rack before removing from the pan. Invert onto the wire rack, then invert again onto a serving platter.
- Optional glaze: Whisk together powdered sugar, milk and vanilla until smooth. Top cake with the vanilla glaze before serving.
Nutrition
Calories: 564kcal | Carbohydrates: 92g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 98mg | Sodium: 449mg | Potassium: 190mg | Fiber: 2g | Sugar: 66g | Vitamin A: 646IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 2mg
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