Cranberry Sour Cream Coffee Cake

Serves: 12

Ingredients

Topping:
3/4 cup quick or old fashioned oats, uncooked
1/3 cup sugar
1/3 cup flour
1/2 stick (1/4 cup) butter or margarine, melted
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Cake:
2 cups flour
3/4 cup oats as above
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
8 ounce light sour cream
1 1/4 cups coarsely chopped fresh or frozen cranberries

Method

  1. Preheat oven to 350 degrees F. Spray 13x9 inch baking pan with non-stick cooking spray.
  2. Combine all topping ingredients in medium bowl. Mix well, set aside.
  3. Combine all the dry ingredients for cake, except sugar, in medium bowl. Mix well and set aside.
  4. In a large bowl, cream butter, sugar and vanilla with mixer until creamy. Add eggs, one at a time, beating well after each addition.
  5. Alternately beat in dry ingredients and sour cream, beginning and ending with dry ingredients.
  6. Gently stir in cranberries. Pour batter into pan. Sprinkle evenly with topping, patting gently.
  7. Bake 35 minutes or until topping is golden brown and wooden toothpick inserted in center comes out clean.
  8. Cool on wire rack, serve warm.

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