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Рецепт Cranberry Sour Cream Coffee Cake
by Gloria Bass

Cranberry Sour Cream Coffee Cake

This delicious coffee cake is more like pound cake, but with a tart cranberry filling. You can substitute blueberries or any berry 'jam' as the filling. Add a teaspoon of minced lemon zest to flavor the cake if you like. It's great served with a dollop of lightly sweetened whipped cream. A mashup of two recipes I found on Epicurious and Allrecipes.

Coffeecake can be made 1 day ahead. Cool completely, then store in a cake keeper or wrapped in foil at room temperature. If desired, warm in a 350°F oven 15 minutes before serving.

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Подготовка: США American
Приготовление: Порций: 12

Хорошо сочетается: strong coffee

Ингредиенты

  • 2 cups fresh or thawed frozen cranberries (8 oz)
  • 1/3 cup granulated sugar
  • 1/2 cup butter (1 stick)
  • 1 cup white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Инструкции

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour a 9x5x3 inch loaf pan, or 9x9 inch cake pan.
  3. Pulse cranberries with 1/3 cup granulated sugar in a food processor until finely chopped (do not purée). Transfer to a sieve and let drain while making batter.
  4. Combine the flour, baking soda and baking powder; set aside.
  5. In a medium bowl, cream together the sugar, butter and eggs until smooth.
  6. Add the flour mixture and beat until smooth.
  7. Stir in the sour cream and vanilla.
  8. Spread one third of batter evenly in well-buttered loaf pan, then spoon half of drained cranberries evenly over batter, leaving a 1/2-inch border along sides.
  9. Top with another third of batter and remaining cranberries, leaving a 1/2-inch border along sides, then cover with remaining batter.
  10. Note: the border around the edges keeps the layers from separating when you turn the cake out of the pan!
  11. Bake in middle of oven until golden brown and a tester inserted in center comes out without crumbs, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes.