Coffee Cake, Cranberry Sour Cream

This is our go-to recipe when experimenting with any of our freshly milled flours. Borrowed from a company recipe book when Bonnie was a ‘Lady in White’ for the Providence Gas Company, this cake always pleases when we bring it to farmers’ markets and festivals (or as Sunday brunch, or a mid afternoon snack, or lets be honest, breakfast).

Coffee Cake, Cranberry Sour Cream
A very easy, super moist coffee cake. Highly adaptable to whatever flour is your preference and also easily translatable to whatever fruits are in season (just make sure whatever you use is not too liquidy); I especially like sauteed apples or poached peaches in mine.
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For the Topping
  1. 1/2 C brown sugar
  2. 1/2 tsp cinnamon
  3. 1/2 C chopped nuts
  4. 3 Tbsp softened butter
For the Cake
  1. 1 1/2 sticks of butter
  2. 1 1/2 C sour cream
  3. 1 1/2 C sugar
  4. 1/2 tsp almond extract
  5. 3 eggs
  6. 3 C Four Star Farms flour (of your choice)
  7. 1/4 tsp salt
  8. 1 tsp baking soda
  9. 1 tsp baking powder
  10. 1 can whole cranberries (16 oz.) drained, or 1 jar of orange cranberry sauce/relish
For the Topping
  1. Blend of the ingredients together in a bowl, set aside.
For the Cake
  1. Preheat the over to 350 degrees.
  2. Cream the butter and sugar, add the eggs to it, beating after each egg.
  3. In a separate bowl combine the flour, salt, baking soda, and baking powder together.
  4. In another bowl, combine the sour cream and extract.
  5. Alternately add the sour cream mixture and the dry ingredients to the creamed mixture, stir after each addition.
  6. Spread the topping in the bottom of a well greased 9 x 13 pan.
  7. Add half of the batter over the topping in the pan, smoothing out the surface.
  8. Drop the cranberries over the batter in the pan, being sure to cover a lot of surface area but not worrying about clumps, these will enhance the cake.
  9. Pour the remaining batter over the cranberries and smooth out the surface.
  10. Bake at 350 degrees for about 1 hour, or until a cake tester comes out clean.
Notes
  1. If you'd like to make this recipe in a bundt pan, we recommend using one of our higher protein flours (bread or spelt flour) so that the dough has the strength it needs to come out of the pan neatly.
Adapted from Providence Gas Company Cookbook
Adapted from Providence Gas Company Cookbook
Four Star Farms http://fourstarfarms.com/