This is the perfect cranberry cake! It is made of a tender cinnamon coffee cake and topped with a perfectly sweet and tangy cranberry topping.
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr25 minutesmins
Servings: 12slices
Calories: 317kcal
Ingredients
For the Topping:
1/2cuppacked brown sugar
1/3cupbutter
2cupsfresh cranberries
1/2cupchopped pecans or walnuts
For the Cake:
1 1/2cupsall purpose flour
1 1/2tspbaking powder
1tspbaking soda
1/2tspground cinnamon
1/4tspsalt
1/2cupbuttersoftened
3/4cupwhite sugar
2eggs
1tspvanilla
1cupsour cream
Instructions
To prep for the cake, wrap the outside bottom of a 9" springform pan with aluminum foil and preheat the oven to 350˚F.
Combine the flour, baking powder, baking soda, cinnamon, and salt and set aside. Then put a sauce pan over medium heat and add the butter and sugar stirring frequently until it comes to a boil. Once it comes to a boil, remove from the heat and pour into the bottom of the pan. Spread the cranberries and nuts evenly over the top of the sugar mixture.
Next cream the softened butter and white sugar together until fluffy. Add each egg, one at a time, then stir in the vanilla. Add the dry ingredient mixture alternately with the sour cream mixing just until moistened between each addition. Then spread the cake batter over the cranberries in the pan.
Bake on the middle rack for 1 hour, or until a toothpick comes out clean when inserted in the middle of the cake. Once done, allow the cake to rest for 15 minutes, then turn the cake over onto a serving platter and release it from the pan.