Cranberry Coffee Cake – a delicious recipe with butter, sugar, eggs, 'S, flour, Baking Powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Beat butter and sugar in large bowl with mixer until light and fluffy.
3
Add eggs and sour cream; mix well.
4
Gradually beat in combined flour and baking powder.
5
Spread half the batter in bottom of 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
6
Top with 1 cup Brandied Cranberry Sauce.
7
Cover with remaining batter; swirl with knife.
8
Bake 40 to 45 min.
9
or until toothpick inserted near center comes out clean.
10
Cool cake in pan 10 min.
11
Loosen cake from sides of pan with knife.
12
Invert cake onto wire rack; gently remove pan.
13
Cool cake completely.
14
Serve topped with COOL WHIP and remaining Brandied Cranberry Sauce.
907
kcal
Calories
51
g
Fat
101
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cup butter, 1 cup sugar, 2 eggs, 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, and more.
Yes, Cranberry Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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