Subj : BH&G 2472
To   : All
From : Dave Drum
Date : Wed Apr 21 2021 15:10:06

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Overnight Cranberry Coffee Cake
 Categories: Cakes, Fruits, Dairy, Nuts, Citrus
      Yield: 12 Servings
 
  2 1/2 c  All-purpose flour
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 ts Ground nutmeg or cinnamon
    1/2 c  Butter; softened
      1 c  Granulated sugar
      2 lg Eggs
      8 oz Carton sour cream
  1 3/4 c  Coarse chopped fresh
           - cranberries
      1 tb Finely shredded orange peel
    1/4 c  Orange juice or milk
      1 tb Fine shredded lemon peel
    1/2 c  Packed brown sugar
    1/2 c  Coarse chopped slivered
           - almonds
      1 ts Ground cinnamon
      3 tb Butter
 
  Grease and lightly flour a 13" x 9" x 2" baking pan. In a
  medium bowl stir together 2 cups of the flour, the baking
  powder, baking soda, salt, and nutmeg. Set aside.
  
  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.
  
  Set oven @ 350ºF/175ºC.
  
  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.
  
  FROM THE TEST KITCHEN: Avoid using light sour cream. This
  coffee cake needs the extra fat to keep it moist.
  
  Better Homes & Gardens | December 2014
  
  MM Format by Dave Drum - 22 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I Have a Degree in Liberal Arts -- Do You Want Fries With That?

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