Cranberry Sour Cream Coffee Cake
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Cranberry Sour Cream Coffee Cake
Times
- Ready Time : 0 min
Servings
1 Bundt cake, 12-16 servings
Ingredients
- 1 cup butter, softened
- 2 eggs, lightly beaten
- 1 cup sour cream
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 16-ounce can whole cranberry sauce
- 1 1/4 cups granulated sugar
- 1 teaspoon real vanilla extract
- 1 1/2 teaspoons baking powder
- 2 cups all-purpose flour
- 1 cup chopped walnuts
Directions
- Preheat oven to 350 degrees. Butter and flour a Bundt cake pan.
- In a large bowl cream butter and sugar. Add eggs, vanilla, and sour cream. Mix well. In another mixing bowl combine flour, baking powder, and soda.
- Add the dry ingredients to the wet ingredients and stir as little as possible to combine the ingredients.
- Spoon half the batter into the Bundt pan. In a small bowl combine the cranberry sauce, cinnamon, and chopped nuts. Spoon on top of the batter in the pan. Spoon the remaining batter over the cake.
- Bake for 55 minutes. Let cake cool thoroughly before removing from pan.
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Dairy , Breakfast, Brunch, Desserts , New Year's Eve/Day, Shavuot , American , Freezer Friendly, Make Ahead , Kid Friendly, Vegetarian , Fruit, Milk or milk substitute ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I made this cake last week and everyone loved it! I will definitely make it again and highly recommend it