Marina's Cranberry Chutney Coffee Cake
Marina's Chutney Recipes
I was so excited to find this recipe for a coffee cake made with leftover chunky cranberry sauce. I substituted Marina’s Cranberry Chutney, and this recipe came out delicious.
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1-1/2 cups sour cream, room temperature
2 teaspoons vanilla extract
12 Tablespoons unsalted butter, softened
1 cup granulated sugar
1/2 cup packed dark brown sugar
zest of one orange
3 large eggs, room temperature
3/4 cup chopped pecans, toasted
14 oz of Marina’s Cranberry Chutney
Preheat oven to 350 degrees F.
Grease and flour (really well) a 12 cup tube or Bundt pan. In a bowl, whisk flour, baking powder, baking soda and salt.
In a separate bowl, mix sour cream and vanilla.
In a large bowl using an electric mixer on medium speed, cream butter, both sugars and orange zest until fluffy and light, about 2 minutes.
Beat in eggs, one at a time. Scrape down bowl.
Beat in half the flour mixture, then all of the sour cream, then remaining flour, beating until just combined. Fold in pecans.
In a medium saucepan, warm cranberry sauce over medium-low heat, stirring, until softened. Spread 1/3 of the batter in the pan. Spread 1/2 of cranberry sauce over. Repeat layers, ending with last 1/3 of cake batter.
Gently run a skewer or thin knife through batter to swirl cranberry sauce in a marble pattern. Bake cake until skewer inserted in center comes out clean, 55 to 65 minutes.
Let cake cool in pan on a wire rack for 10 minutes; Unmold onto rack to cool completely.