Sour-Cream Coffeecake

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Hanukkah desserts often include apple cakes and traditional Jewish cookies. Why not give your celebration more of a ‘downtown’ flair and serve this traditional brunch favorite at dinner.

2 sticks sweet butter

2 cups granulated sugar

2 eggs, beaten

2 cups unbleached all purpose flour

1 Tablespoon baking powder

¼ teaspoon salt

2 cups dairy sour cream

1 teaspoon pure vanilla extract

¾ cup brown sugar

1 ½ Tablespoons ground cinnamon

1 ½ cups shelled pecans, chopped

½ cup whole cranberries

½ cup fresh blueberries

Preheat oven to 350 F.

Grease a 10 inch bundt pan or two 8 inch loaf pans.

Dust lightly with flour

Cream together the butter and granulated sugar.

Add the beaten eggs and blend.

Add the sour cream, one cup at a time and add vanilla.

Sift together flour, baking powder and salt.

Fold the dry ingredients into the creamed mixture and beat until blended.

Do not over mix.

In a separate bowl, mix brown sugar, chopped pecans and cinnamon together.

Pour half of the batter into the greased and floured pan.

Sprinkle half the brown sugar mixture on top.

Add ½ of the cranberries and blueberries and pour the remaining batter into the pan. Repeat the process with the remaining brown sugar mixture and fruit

Place in the preheated oven in middle rack for about 60 minutes or until a cake tester comes out clean.

Let rest for about 45 minutes and serve while still warm.