Tuesday, November 29, 2011

Cranberry Bread

I really have been cooking for the last six weeks. However, I haven't been taking pictures, so I haven't blogged.

But this recipe will redeem me of all my faults. It's a coffee cake with the wonderful tang of cranberries. I made it over Thanksgiving and it disappeared into thin air. Yep, it's magic.

Cranberry Bread
1 cup butter softened
2 cups sugar
2 eggs
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. vanilla
1 cup sour cream
1 1/2 cups cranberries (can use blueberries, nuts, fresh peaches, strawberries, etc.)

1 Tbsp flour
1/3 cup brown sugar
1 Tbsp cold butter
1/8 tsp. cinnamon

Cream together butter and sugar. Beat in eggs one at a time until blended well. In a separate bowl combine flour, baking powder, and salt. In another bowl combine sour cream and vanilla. Add dry and wet ingredients to egg mixture alternately. (mix in a little flour mixture, then add sour cream, repeat until all blended). Mix in cranberries.

Combine topping ingredients into a small bowl and mash together with a fork until blended.

Grease and flour 2 large loaf pans, or 3 smaller ones. Spoon half of batter into pans. Sprinkle half of topping mixture over top. Top with remaining batter and other half of topping mixture.

Bake at 350 for approximately 40 - 50 minutes or until toothpick comes out clean. Top will be quite brown, but don't fret and pull it out too soon. Speaking from experience on that one!

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