Topping ingredients- 1 c reserved flour and sugar mixture, 1 t ground cinnamon, 1/3 c chopped pecans (optional).
Preheat oven to 350 degrees. Lightly mist an 8-9 inch square pan with Pam. Plump dried cranberries in 1 c hot water for 5 minutes. Drain well and set aside. To make the batter, combine sugar, flour and butter in bowl of an electric mixer fitted with the flat paddle. Mix on low speed until it resembles cornmeal. Remove 1 c of the flour and sugar mixture and set aside. Add salt, baking powder and baking soda to the remaining flour mixture and mix on low speed to combine. In a small bowl, whisk together the egg yolks, sour cream and vanilla. Add to flour mixture. Mix on low speed for 1 minute to combine. Increase speed to medium and mix an additional 1 minute. Scrape down the sides of hte bowl and mix just to combine. Fold in plumped cranberries. Pour batter into prepared baking pan. To make filling, combine cream cheese and sugar in bowl of an electric mixer fitted with a flat paddle. Mix until smooth. scrape down the sides of the bowl. Add the egg and vanilla and mix until just blended.
Spoon cream cheese mixture over cake batter. Top cream cheese layer with dollops of cranberry sauce. Combine reserved flour/sugar mixture with the cinnamon and nuts if desired. Sprinkle over the cranberry sauce. Bake on middle rack for 45-50 minutes, or toothpick comes clean. Check cake after 30 minutes. If top is too dark, cover cake loosely with foil. Cool before serving. Store cake, wrapped in plastic wrap, in the fridge. Bring to room temperature before serving.
The tangy taste of cranberries adds just the right touch to this delicious treat. An elegant and quick breakfast for guests or an easy-serve snack by the fire, you'll get a cheerful smile in return!
Originally Submitted
10/28/2012
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