Cranberry Sour Cream Coffee Cake
Source of Recipe
Grandma
List of Ingredients
Topping:
3/4 c. quick or old fashioned oats, uncooked
1/3 c. sugar
1/3 c. flour
1/2 stick (1/4 c.) butter or margarine, melted
3/4 tsp. cinnamon
1/4 tsp. nutmeg
Cake:
2 c. flour
3/4 c. oats as above
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick (1/2 c.) butter, softened
3/4 c. sugar
1 tsp. vanilla
3 eggs
8 oz. container light sour cream
1 1/4 c. coarsely chopped fresh or frozen cranberries.Recipe
Heat oven to 350F. Spray 13x9" baking pan with non-stick cooking spray. Combine all topping ingredients in medium bowl. Mix well, set aside. Combine dry ingredients for cake, except sugar, in medium bowl. Mix well and set aside. In a large bowl, cream butter, sugar and vanilla with mixer until creamy. Add eggs, one at a time, beating well after each addition. Alternately beat in dry ingredients and sour cream, beginning and ending with dry ingredients. Gently stir in cranberries. Pour batter into pan. Sprinkle evenly with topping, patting gently. Bake 32-38 minutes or until topping is golden brown and wooden toothpick inserted in center comes out clean. Cool on wire rack, serve warm. Makes 15 servings
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