Tuesday, December 9, 2014

Sour Cream Cranberry Coffee Cake

     Coffee cake holds a bit of nostalgia for me. When my mom would have company over, she'd eventually ask if anybody wanted "coffeeanne." At least that's what I heard as a child. What she was talking about was a spot of dessert. She was serving coffee and a light dessert. That dessert was usually a coffee cake. The coffee cakes were almost always the packaged Entenmann's ones. I can't have coffee cake without thinking of a group of adults at the kitchen table, smoking cigarettes and drinking coffee while eating coffee cake. Nostalgia aside, this is a moist and tasty coffee cake. The cranberries give it a hell of a zing. I would be happy to serve this with my next coffeeanne. As always, notes and changes are in blue.

Sour Cream Cranberry Coffee Cake
via Taste of Home Everyday Light Meals

  • 2 cups all purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 1 cup (8 ounces) reduced fat sour cream
  • 1/4 cup unsweetened applesauce (we used sweetened, since it's all we had in the house)
  • 3 tablespoons canola oil (I figure vegetable oil is close enough. That's what I used, anyways)
  • 1 teaspoon vanilla extract
  • 1-1/2 cups fresh or frozen blueberries (The Wife suggested we use the frozen cranberries lurking in the back of the freezer before they achieved sentience and attempted to take over the house)
  • Topping
  • 1/4 cup packed brown sugar
  • 1/4 cup quick-cooking oats 
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  1. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, sour cream, applesauce, oil and vanilla (why did they specify these ingredients and not just say "the next five ingredients? Do they think we're stupid? Probably. Screw these people.) Stir into dry ingredients until just moistened. Fold in berries. Pour into a 9-inch square baking pan (we used a 9"x13" Pyrex dish) coated with nonstick cooking spray.
  2. For topping, in a bowl, combine the brown sugar, oats and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Sprinkle over batter. 
  3. Bake at 350F (180C Gasmark 4) for 40-45 minutes or until toothpick inserted near the center comes out clean (ours took the full 45 minutes).
Good times!

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