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Sour Cream-Cranberry Coffee Cake
Serves 8 to 10
When Elizabeth's mom was a young bride who had just married a minister, an elderly
church member passed this recipe along to her. It's one her family still treasures--a classic
American coffee cake, ultra-moist and rich, with a nutty, brown sugar layer in the center. In
the summer, Elizabeth likes to substitute fresh blueberries and sliced almonds for the
cranberries and pecans.
Ingredients 1 cup unsalted butter, melted and slightly cooled2 cups granulated sugar 2 eggs, beaten 1 cup sour cream 1 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 1/4 cup wheat germ 1 teaspoon table salt (not kosher salt) 1 teaspoon baking powder 2 scant cups fresh cranberries, roughly chopped 1/2 cup chopped pecans 1 tablespoon dark brown sugar 11 teaspoons ground cinnamon |
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Directions
Preheat the oven to 350°F. Grease a 10-cup, fluted, nonstick Bundt pan with nonstick spray.
Combine the melted butter, sugar, eggs, sour cream, and vanilla in a large bowl and mix well. Stir in the flour, wheat germ, salt, and baking powder and mix until just combined; do not overmix. Fold in the cranberries.
In a separate bowl, combine the pecans, brown sugar, and cinnamon and toss to mix well.
Pour half of the batter into the prepared pan. Sprinkle on the nut mixture. Cover with the remaining batter. Bake for 50 to 60 minutes, until firm and golden brown on top. Allow to cool for 10 minutes before inverting onto a plate to unmold.
