whole wheat cranberry sour cream coffeecake

Name: Whole Wheat Cranberry Sour Cream Coffeecake
Prep time: 20 min
Cook time: 40 min
Cuisine: American
Ingredients: STREUSEL TOPPING; 5 tablespoon(s) cold butter; 1/2 cup(s) brown sugar, firmly packed; 1/8 teaspoon(s) salt; teaspoon(s) salt; 2 teaspoon(s) ground cinnamon; 2 teaspoon(s) vanilla extract; 1 cup(s) white whole wheat flour; 2 tablespoon(s) white whole wheat flour; FILLING; 1 cup(s) whole berry cranberry sauce, stirred to break up any clumps; BATTER; 1/2 cup(s) butter; 1 cup(s) brown sugar; 2 tablespoon(s) brown sugar; 2 - large eggs; 1 cup(s) sour cream, low-fat is fine, avoid nonfat; 1/4 teaspoon(s) almond extract; 1 teaspoon(s) vanilla extract; 1 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 2 cup(s) white whole wheat flour

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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
5 Tbsp

cold butter
1/2 c

brown sugar, firmly packed
1/8 tsp

salt
tsp

salt
2 tsp

ground cinnamon
2 tsp

vanilla extract
1 c

white whole wheat flour
2 Tbsp

white whole wheat flour
FILLING
1 c

whole berry cranberry sauce, stirred to break up any clumps
BATTER
1/2 c

butter
1 c

brown sugar
2 Tbsp

brown sugar
2

large eggs
1 c

sour cream, low-fat is fine, avoid nonfat
1/4 tsp

almond extract
1 tsp

vanilla extract
1 tsp

baking powder
1 tsp

baking soda
1/2 tsp

salt
2 c

white whole wheat flour

How To Make whole wheat cranberry sour cream coffeecake

1
Preheat the oven to 350°F Lightly grease a 9" x 13" pan.

2
To 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.
3
To 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.
4
Beat in the eggs one at a time, scraping the bowl and again beating until smooth. The mixture may look slightly curdled; thats OK.
5
Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The batter will be fairly stiff.
6
Scoop the batter into the prepared pan, smoothing it to the edges.
7
Stir 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.
8
Sprinkle the streusel evenly atop the cake.
9
Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
10
Remove 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!).
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