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    You are in: Home / Recipes / Cranberry Sour Cream Coffee Cake Recipe
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    Cranberry Sour Cream Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    30 mins

    1 hr 10 mins

    Irmgard's Note:

    An excellent way to use up that last cup of leftover cranberry sauce from Thanksgiving or Christmas.

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    Ingredients:

    Servings:

    Units: US | Metric

    Topping

    Cake

    Directions:

    1. 1
      Heat the oven to 350 degrees F.
    2. 2
      Sprinkle 1/4 cup chopped almonds on the bottom of a greased 9" springform pan or 10" tube pan; set aside.
    3. 3
      In a medium bowl, stir together the remaining almonds with the rest of the topping ingredients until crumbly; set aside.
    4. 4
      In a large mixer bowl, combine sugar, butter and vanilla.
    5. 5
      Beat at medium speed, scraping the bowl often, until creamy (1 to 2 minutes.).
    6. 6
      Add the eggs; continue beating, scraping often, until well mixed (1 to 2 minutes.).
    7. 7
      Continue beating, adding the flour, baking powder, baking soda and salt alternately with the sour cream, until well mixed (1 to 2 minutes.).
    8. 8
      Spoon half of the batter into the prepared pan; spread to cover the bottom.
    9. 9
      Spread the cranberry sauce over the batter; spread to the edges.
    10. 10
      Spread the remaining batter over the cranberry sauce to cover.
    11. 11
      Sprinkle the topping over the batter.
    12. 12
      Bake for 70 to 85 minutes or until a toothpick inserted in the centre comes out clean.
    13. 13
      Cool 10 minutes; remove the sides of the pan.

    Ratings & Reviews:

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    Nutritional Facts for Cranberry Sour Cream Coffee Cake

    Serving Size: 1 (120 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 406.4
     
    Calories from Fat 177
    43%
    Total Fat 19.6 g
    30%
    Saturated Fat 10.3 g
    51%
    Cholesterol 74.1 mg
    24%
    Sodium 269.0 mg
    11%
    Total Carbohydrate 53.2 g
    17%
    Dietary Fiber 1.6 g
    6%
    Sugars 31.4 g
    125%
    Protein 5.7 g
    11%

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