Tuesday, September 06, 2011
Sourcream Cranberry Coffeecake
Preheat oven to 350F. Grease a 9-inch square baking pan.
In a small bowl combine and blend until crumbly:
1/3 cup brown sugar
2 tbsp all-purpose flour
2 tbsp unsalted butter
1/2 tsp ground cinnamon
Chop 1 cup fresh or frozen cranberries into halves, set aside.
In a medium sized bowl, whisk together thoroughly:
1 1/2 cups all-purpose flour
1 cup white sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
In a large bowl, beat well:
1 cup sour cream
Once well beaten, add 1/2 cup of the chopped cranberries, and mix.
Add the dry ingredients to the sourcream/egg/cranberry mixture and beat until just smooth. Overbeating tends to make a tough cake.
Pour the wet mixture into your greased cakepan, smooth out with a spatula. Sprinkle the sugar crumble overtop, and then sprinkle the remaining 1/2 cup of chopped cranberries.
Bake 30-35 minutes or until a a toothpick comes out clean.