Sour Cream Coffee Cake


Sugar Topping:
1 teaspoon cinnamon
1/2 cup chopped nuts
1/4 cup sugar
1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
8 ounces sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
vegetable spray for pan
1/3 cup whole cranberry sauce


Make topping by combining cinnamon, nuts, and sugar, and set it aside. Cream together with mixer for 2 minutes: butter, sugar, eggs, and vanilla. Add sour cream, flour, baking powder, baking soda, and salt. Beat well for 3 minutes. Pour half of batter into greased and floured tube pan. Sprinkle half of the sugar topping over batter in the pan, then add the cranberry sauce in a ring around the center of the batter on top of the sugar mixture. Add the remaining batter. Top with remaining sugar topping. Bake at 350 degrees For 40 minutes. Cool 1 hour and remove from pan.




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