100% Whole Wheat Cranberry Sour Cream Coffeecake
100% Whole Wheat Cranberry Sour Cream Coffeecake
(8)
|
rate this recipe » |
| whole grain, quick-n-easy | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | 24 servings |
Ingredients
Streusel topping
- 5 tablespoons cold butter
- 1/2 cup brown sugar, firmly packed
- 1/8 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 cup + 2 tablespoons King Arthur 100% White Whole Wheat Flour
Filling
- 1 cup whole-berry cranberry sauce, stirred to break up any clumps
Batter
- 1/2 cup (8 tablespoons) butter
- 1 cup + 2 tablespoons brown sugar
- 2 large eggs
- 1 cup sour cream or yogurt; low-fat is fine, avoid nonfat
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups King Arthur White Whole Wheat Flour
Directions
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; that's OK.
5) Beat in the sour cream or 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.
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!)
Yield: 2 dozen 2" squares.
Reviews
03/08/2012- I baked this for a Ladies Neighborhood Coffee. It tasted delicious and was enjoyed by all. The only drawback was it took longer to prepare than the recipe stated. I will bake it again, though!
- 01/10/2012
- Very tasty; make sure that the batter is properly moist. It should be viscous but not stiff, or else the cake will turn out dry. I also added a tablespoon of water to the streusel topping (and used melted butter) to get larger clumps. This recipe also works well if you split it into two 9" round pans, or use sweet orange marmalade (i.e., Smucker's) instead of cranberry sauce.
12/22/2011- Why use only 1 cup of cranberry sauce? The cake tastes as if there was a cranberry in the room when it was made, but it does not have enough fruit. Why not use more sauce, perhaps swirling a bit through the batter? It was tasty, but nothing special or particularly fruity.
12/04/2011- Excellent. Made it for Thanksgiving breakfast and for a birthday breakfast. I used a 9 X 9 inch pan, and used the whole can of cranberry sauce. In fact, I can't imagine how you could use less, especially if you were using the larger pan. It came as quite a surprise to my mother (who generally shuns whole wheat products) that it was 100% whole wheat. The recipe is a keeper.
- 11/28/2011
- Easy to make. I just used the whole can of cranberries and it turned out just fine! :)
- 11/25/2011
- Taste: excellent, a big hit, even with non-cranberry lovers. Moist. Delicious warm from the oven and just as good when cooled. Could probably use a bit less sugar and still be yummy. Love that this is made with whole wheat flour. Prep: made cranberry sauce for this (12 oz.cranberries, 1 c. water & 1 c. sugar, simmer for 9 minutes, easy) used it all, maybe 1/2 to 3/4 cup more than recipe called for. Made streusel and weighed out dry ingredients for the batter the night before. Remembered not to include the brown sugar since that gets creamed with the softened butter. In the morning all went together rather quickly. Used a high protein non-fat Greek yogurt ipo sour cream. Presentation: Because all the cranberry was used the batter rose up in places and sunk in others..a rustic look.
- 11/23/2011
- Hi,,,I just posted that I made this for t-giving breakfast, but had not tried it yet...well...it is AWESOME! Not too sweet, not dry at all. I have not made too many coffeecakes from scratch, but I would give this a 5 star for ease of preparation, healthy ingredients, and definitely for taste. Thanks KAF for such a great new and do-able recipe! Jane M.
- 11/23/2011
- I am making this for Thanksgiving breakfast tomorrow...have not tasted it yet.... made in 9 X 13 " glass pan...baked 40 min... should have tested in sooner...30 or 35 tops..hope it tastes moister than it looks....
