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Cranberry Coffee Cake

From Lynne WIlson

Preheat the oven to 350°F. Grease an 8-inch-square cake pan.


3 Tbsp. butter or margarine, softened
1½ cups sugar
2 eggs
1 tsp. vanilla
½ cup sour cream
1⅔ cups flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup cranberries, coarsely chopped (lightly packed)
½ cup nuts, chopped
½ tsp. cinnamon


Cream the butter with 1 cup of the sugar in a large mixing bowl. Beat in the eggs and vanilla with an electric mixer. Add the sour cream and stir until well blended. Sift the flour, baking powder, baking soda, and salt together and stir into the liquid ingredients.

Combine the cranberries, nuts, and ⅓ cup of the sugar in another bowl. Stir the cranberry mixture into the batter. Spread the batter in the prepared pan. Mix the cinnamon with 2 tablespoons sugar to make cinnamon sugar and sprinkle it over the batter.

Bake at 350°F for 35 to 40 minutes. Serve warm with butter.