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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (160g) Recipe makes 8 servings |
||
| Calories 510 | ||
| Calories from Fat 213 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.7g | 36% | |
| Saturated Fat 11.8g | 59% | |
| Monounsaturated Fat 8.1g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 96mg | 32% | |
| Sodium 372mg | 15% | |
| Potassium 231mg | 6% | |
| Total Carbohydrate 68.8g | 22% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 39.9g | ||
| Protein 7.8g | 15% | |
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By: winkki
Dec 6, 2003
This was originally from the "Moosewood Sundays" cookbook and was an instant hit around here...part coffeecake, part dessert - yummy! I've never had almonds in the house, but can vouch that it's great even without them. I've added in a bit of orange rind to the cranberry mix before too, to give it a nice zing. I have always used a Bundt pan...makes for a very pretty presentation for breakfast, brunch, tea, dessert, or gifts, especially around the winter holidays.
SERVES 8 , 1 cake
Ingredients
- 2 cups cranberries (said fresh, I use frozen)
- 1/2 cup brown sugar
- 1/2 cup almonds, finely chopped
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup butter
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 pint sour cream
- 2 eggs, beaten
- 2 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch salt
Directions
1
Coarsely chop cranberries.2
Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.3
Cream butter and sugar.4
Add vanilla, sour cream, and eggs; mix thoroughly.5
Sift together flour, baking soda, baking powder, and salt.6
Stir into egg mixture just until moistened.7
Pour 1/2 of batter into greased Bundt pan or 8" round cake pan.8
Spread 1/2 of cranberry mixture over the top.9
Repeat with remaining batter and cranberries.10
Bake 50-60 min at 350.11
Remove from pan and cool on rack.12
Dust with powdered sugar.
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- Course > Breads > Coffee Cakes
- Course > Breads > Quick Breads
- Course > Breakfast
- Course > Desserts > Cakes
- Main Ingredient > Fruit
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > New Years
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Non-Religious > Valentines Day
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Gifts
- Occasion > Brunch
- Occasion > Everyday
Featured Reviews for This Recipe
From: Little Annie
On Nov 7, 2006
This cake was delicious! It did not come out as beautiful as in the picture, but I blame that on my oven... But it did taste great! My mother gave me a recipe for a sourcream coffee cake from the "cake bible" which is similar, but a lot more time and bowl consuming and the results are just as good! So I will use this simpler recipe from now on! The cranberries went really well in this sweet cake. I am very impressed and I think I will make this cake many times again. Thank you for posting!
From: stormylee
On Aug 25, 2006
Delicious cake with a great combination of flavours! Quick to make too - always a bonus! I baked in a 25 cm (9") round cake pan for just over an hour. However, the cranberry filling was really tart - a function of the cranberries I used, no doubt (maybe the Scandinavian variety are tarter?), but next time I'd definitely decrease the amount of berries. I think this recipe would work really well with lingonberries and red currants too - will definitely experiment this autumn! Thanks so much for sharing!
From: ms_bold
On Nov 20, 2004
This is a dense, sweet cake. We loved it. The ribbons of spiced cranberries made a beautiful presentation in the sliced cake. The flavors were wonderful. I baked my cake for 50 minutes and it tested done with a cake tester. However, it could have baked just a bit longer for the portion of cake in the bottom of the pan. My oven needed a little closer to the 60 minutes recommended in the recipe. Hubby ate 2 pieces tonight and has claimed the rest for the morning. LOL It is a winner.
From: Chef #175363
On Nov 22, 2004
I have made this cake for years, from the original cookbook. It's always a favorite. It also divides very well into several mini-loaves, perfect for gift-giving.
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