whole wheat cranberry sour cream coffeecake
This moist, dense (but not heavy) coffeecake, aromatic with cinnamon and a buttery streusel topping, offers a thin layer of whole-berry cranberry sauce just below its surface. Add dried cranberries to the batter for a more assertively cranberry cake, if you like; but this version is pleasingly simple. And it's a tasty way to add healthy whole grains and fiber to your family's breakfast.
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yield
serving(s)
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For whole wheat cranberry sour cream coffeecake
- STREUSEL TOPPING
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5 Tbspcold butter
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1/2 cbrown sugar, firmly packed
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1/8 tspsalt
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tspsalt
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2 tspground cinnamon
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2 tspvanilla extract
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1 cwhite whole wheat flour
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2 Tbspwhite whole wheat flour
- FILLING
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1 cwhole berry cranberry sauce, stirred to break up any clumps
- BATTER
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1/2 cbutter
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1 cbrown sugar
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2 Tbspbrown sugar
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2large eggs
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1 csour cream, low-fat is fine, avoid nonfat
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1/4 tspalmond extract
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1 tspvanilla extract
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1 tspbaking powder
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1 tspbaking soda
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1/2 tspsalt
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2 cwhite whole wheat flour
How To Make whole wheat cranberry sour cream coffeecake
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1Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
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2To make the streusel: In a large bowl, beat together all of the streusel ingredients until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
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3To make the batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), beat together the butter and brown sugar until smooth.
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4Beat in the eggs one at a time, scraping the bowl and again beating until smooth. The mixture may look slightly curdled; thats OK.
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5Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The batter will be fairly stiff.
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6Scoop the batter into the prepared pan, smoothing it to the edges.
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7Stir the cranberry sauce to break up any clumps, and spread it atop the cake. *TIP: If you buy whole-berry cranberry sauce, you'll probably find yourself with a 14-ounce can, with only about 2/3 of it used for this recipe. Can you just go ahead and spread the rest onto the cake? Yes, but it may create more "hills and valleys" in the cake; the volume of sauce will become significant enough to sink down into the cake, rather than lie on the surface under the streusel. All good; your choice.
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8Sprinkle the streusel evenly atop the cake.
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9Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
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10Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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