Sour Cream Cranberry Coffee Cake

Course : Cakes
Serves: 1
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1 Tablespoon unsalted butter
1/3 Cup white sugar
1/2 Teaspoon cinnamon
1/2 Cup chopped walnuts
1 1/3 Cups brown sugar - packed firmly
2/3 Cup oil
1 large egg
1 cup sour cream
1/4 Cup water
1 Teaspoon vanilla
1 medium zest of one orange - grated finely
2 1/2 Cups flour
1 Teaspoon baking soda
1 dash salt
1/2 Teaspoon cinnamon
1 1/2 cup coarsely chopped fresh or frozen cranberries

Preparation / Directions:

Preheat oven to 350 F. Lightly grease a 9 by 13 inch baking pan. Prepare topping by coarsely mixing ingredients. Set aside. For batter, blend brown sugar and oil. Mix in egg, sour cream, water and vanilla. In a separate bowl, mix zest and dry ingredients together. Stir into batter. Add berries and blend by hand. Turn batter out into pan. Sprinkle on topping. Bake until cake tests done (35-45 minute). Serve warm or at room temperature.


Nutritional Information:

3480 Calories (kcal); 248g Total Fat; (63% calories from fat); 60g Protein; 259g Carbohydrate; 320mg Cholesterol; 1581mg Sodium

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