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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Overnight Cranberry Coffee Cake

Makes: 12 servings
Prep 40 mins Chill 2 hrs to 24 hrs Stand 15 mins Bake 350°F 50 mins Cool 35 mins
Overnight Cranberry Coffee Cake
Ingredients
  • 2 1/2  cups  all-purpose flour
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground nutmeg or cinnamon
  • 1/2  cup  butter, softened
  • 1  cup  granulated sugar
  • 2  eggs
  • 1 8  ounce carton  sour cream
  • 1 3/4  cups  coarsely chopped fresh cranberries
  • 1  tablespoon  finely shredded orange peel
  • 1/4  cup  orange juice or milk
  • 1  tablespoon  finely shredded lemon peel
  • 1/2  cup  packed brown sugar
  • 1/2  cup  coarsely chopped slivered almonds
  • 1  teaspoon  ground cinnamon
  • 3  tablespoons  butter
Directions

1. Grease and lightly flour a 13x9x2-inch baking pan. In a medium bowl stir together 2 cups of the flour, the baking powder, baking soda, salt, and nutmeg. Set aside.

2. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and sour cream until combined. Add flour mixture, beating on low speed just until combined. Stir in 1 cup of the cranberries, the orange peel, orange juice, and lemon peel (batter will be thick). Spread batter in the prepared baking pan. Cover and chill for 2 to 24 hours.

3. For topping, in a small bowl stir together the remaining 1/2 cup flour, the brown sugar, almonds, and cinnamon. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Cover and refrigerate topping and the remaining 3/4 cup cranberries separately until needed.

4. Preheat oven to 350 degrees F. About 15 minutes before baking, remove coffee cake, topping, and the remaining cranberries from refrigerator. Sprinkle coffee cake with cranberries; sprinkle with topping.

5. Bake for 35 minutes. Cover loosely with foil. Bake for 15 to 20 minutes more or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 35 minutes. Serve warm.

From the Test KitchenTip:
  • Avoid using light sour cream. This coffee cake needs the extra fat to keep it moist.
Nutrition Facts (Overnight Cranberry Coffee Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 374,
  • Fat, total (g) 18,
  • chol. (mg) 69,
  • sat. fat (g) 9,
  • carb. (g) 50,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 28,
  • pro. (g) 5,
  • vit. A (IU) 486,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 334,
  • Potassium (mg) 140,
  • calcium (mg) 111,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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