The TENA Kitchen Recipe of the Month - Nov '17

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.