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Whole Wheat Cranberry Sour Cream Coffeecake

1
Annacia *

By
@Annacia

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Yield: 2 dozen 2" squares.
Prep:
20 Min
Cook:
40 Min
Method:
Bake

Ingredients

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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

Step-by-Step

  • 1Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
  • 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.
  • 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.
  • 4Beat in the eggs one at a time, scraping the bowl and again beating until smooth.

    The mixture may look slightly curdled; thats OK.
  • 5Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour.

    The batter will be fairly stiff.
  • 6Scoop the batter into the prepared pan, smoothing it to the edges.
  • 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.
  • 8Sprinkle the streusel evenly atop the cake.
  • 9Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
  • 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!).

Printable Recipe Card

About Whole Wheat Cranberry Sour Cream Coffeecake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium, Soy Free




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