Rating: 3.5 stars
34 Ratings
  • 5 star values: 13
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 4

What better way to start your weekend than with a warm coffee cake? Make this one the night before and the morning of simply add the crumb topping and bake!

Source: Better Homes and Gardens

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Recipe Summary

prep:
40 mins
chill:
2 hrs
bake:
50 mins
total:
3 hrs 30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

  • 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.

Tip:

Avoid using light sour cream. This coffee cake needs the extra fat to keep it moist.

Nutrition Facts

374 calories; fat 18g; cholesterol 69mg; saturated fat 9g; carbohydrates 50g; mono fat 5g; poly fat 1g; insoluble fiber 2g; sugars 28g; protein 5g; vitamin a 485.9IU; vitamin c 5.9mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 56.4mcg; vitamin b12 0.1mcg; sodium 334mg; potassium 140mg; calcium 111.1mg; iron 1.8mg.
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