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Cranberry Coffee Cake

1 Hr(s)
15 Min(s) Prep
45 Min(s) Cook
You can judge this book by its cover! Topped with a brandied cranberry sauce, this elegant coffee cake is as lovely to look at as it is amazing to eat.
What You Need
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12 servings
Original recipe yields 12 servings
3/4 cup butter
1 cup sugar
2 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cups flour
2 tsp. CALUMET Baking Powder
1-1/4 cup Brandied Cranberry Sauce, divided
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
1
Heat oven to 350°F.
2
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.
3
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.
4
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.
Kitchen Tips
Tip 1
Serving Suggestion
For a delightful brunch idea, serve this Cranberry Coffee Cake with a seasonal fruit salad.
Tip 2
Special Extra
Sprinkle with 1 Tbsp. powdered sugar just before serving.
Nutrition
Calories
390
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 11g
55%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 190mg
8%
Total Carbohydrates 54g
20%
Dietary Fibers 1g
4%
Sugars 35g
70%
Protein 4g
8%
Vitamin A
10%
Vitamin C
0%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* 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.
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