Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs and sour cream; mix well. Gradually beat in combined flour and baking powder.
Spread half the batter in bottom of 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray. Top with 1 cup Brandied Cranberry Sauce. Cover with remaining batter; swirl with knife.
Bake 40 to 45 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Serve topped with COOL WHIP and remaining Brandied Cranberry Sauce.
For a delightful brunch idea, serve this Cranberry Coffee Cake with a seasonal fruit salad.
Sprinkle with 1 Tbsp. powdered sugar just before serving.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.