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 (photo by Lisa Hubbard on Epicurious, will replace with my own shortly!) |
Add a photoThis 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.
Ingredientes
- 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
Direcciones
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 9x5x3 inch loaf pan, or 9x9 inch cake pan.
- 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.
- Combine the flour, baking soda and baking powder; set aside.
- In a medium bowl, cream together the sugar, butter and eggs until smooth.
- Add the flour mixture and beat until smooth.
- Stir in the sour cream and vanilla.
- 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.
- Top with another third of batter and remaining cranberries, leaving a 1/2-inch border along sides, then cover with remaining batter.
- Note: the border around the edges keeps the layers from separating when you turn the cake out of the pan!
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 286 | |
| Calories from Fat 109 | 38% |
| Total Fat 12.41g | 16% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 291mg | 12% |
| Potassium 78mg | 2% |
| Total Carbs 40.97g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 23.76g | 16% |
| Protein 3.62g | 6% |
