Cranberry Sour Cream Coffee Cake Recipe

(photo by Lisa Hubbard on Epicurious, will replace with my own shortly!)Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 9x5x3 inch loaf pan, or 9x9 inch cake pan.

Pulse cranberries with 1/3 cup granulated sugar in a food processor until finely chopped (do not purée). Transfer to a sieve and let drain while making batter.

Combine the flour, baking soda and baking powder; set aside.

In a medium bowl, cream together the sugar, butter and eggs until smooth.

Add the flour mixture and beat until smooth.

Stir in the sour cream and vanilla.

Spread one third of batter evenly in well-buttered loaf pan, then spoon half of drained cranberries evenly over batter, leaving a 1/2-inch border along sides.

Top with another third of batter and remaining cranberries, leaving a 1/2-inch border along sides, then cover with remaining batter.

Note: the border around the edges keeps the layers from separating when you turn the cake out of the pan!

Bake in middle of oven until golden brown and a tester inserted in center comes out without crumbs, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes.