The TENA Kitchen Recipe of the Month - Nov '17

Cranberry Vanilla Coffee Cake

Filling

  • 1/2 cup Brown sugar, packed
  • 1/4 cup Uncooked rolled oats (quick-cooking or old-fashioned)
  • 1/4 cup Canned Whole Berry cranberry sauce
  • 3/4 cup Butter
  • 1 cup Granulated white sugar
  • 2 Eggs
  • 2 tsp Pure vanilla extract
  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup Sour cream
  • Line bottom and sides of a 9 inch round cake pan with parchment paper. Butter the parchment paper and sprinkle lightly with flour.

Filling

  • Combine sugar, rolled oats and whole berry cranberry sauce. Set aside.

Cake

  • In a large bowl, using an electric mixer, cream butter with sugar. Beat in eggs and vanilla.
  • In a separate bowl, mix together flour, baking powder, soda and salt. Add to creamed mixture alternately with sour cream.
  • Spread half in greased and floured pan; spread with half the topping. Repeat.
  • Bake in 350° F oven for 40 to 45 minutes or until tester comes out clean.
  • Add a dusting of icing sugar to top of cake when cool.
  • Makes 1 cake.