The TENA Kitchen Recipe of the Month - May '15

Cranberry Vanilla Coffee Cake

Filling

  • 125 mL Brown sugar, packed
  • 50 mL Uncooked rolled oats (quick-cooking or old-fashioned)
  • 50 mL Canned Whole Berry cranberry sauce
  • 175 mL Butter
  • 250 mL Granulated white sugar
  • 2 Eggs
  • 10 mL Pure vanilla extract
  • 500 mL All-purpose flour
  • 5 mL Baking powder
  • 5 mL Baking soda
  • 2 mL Salt
  • 250 mL Sour cream
  • Line bottom and sides of a 23 cm x 5 cm 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 180° C 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.