Ingredients for Whole Wheat Cranberry Sour Cream Coffeecake
- 3/4 cup unsalted butter
- 2 cups light brown sugar, packed
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 1/4 cups white whole wheat flour
- 1 cup whole berry cranberry sauce
- 2 large eggs
- 1 cup sour cream
- 1/2 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
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How to Make Whole Wheat Cranberry Sour Cream Coffeecake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla.
- In a separate bowl, whisk together the flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the dried cranberries (if using).
- Spread about 2/3 cup of the cranberry sauce evenly over the bottom of the prepared pan.
- Pour the batter over the cranberry sauce and spread evenly.
- In a small bowl, combine the streusel ingredients: brown sugar, flour, oats, cinnamon, and cold butter. Use your fingers or a pastry blender to cut the butter into the mixture until it resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the coffeecake cool in the pan for at least 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
77g
Fat
26g
Carbs
10g
