Level: | Easy |
Total: | 45 min |
Prep: | 20 min |
Cook: | 25 min |
Yield: | 24 individual cakes |
Level: | Easy |
Total: | 45 min |
Prep: | 20 min |
Cook: | 25 min |
Yield: | 24 individual cakes |
Ingredients
- 8 tablespoons unsalted butter (1 stick), at room temperature, plus more for the pans
- 1 cup granulated sugar
- 3 eggs
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/2 cup dried cranberries, cherries, or raisins
- 3/4 cup light brown sugar, packed
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cut into pieces
- 1 cup coarsely chopped walnuts or pecans
Instructions
- Make the Cake. Preheat the oven to 350 degrees F.
- Line the muffin tins with paper liners.
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy.
- Sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the cranberries. Pour or spoon the batter into the prepared tins, filling them no more than 3/4 full.
- Make the Topping: Combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix. Sprinkle the mixture over the cakes.
- Bake until risen and browned, about 20 to 25 minutes. Let cool 10 minutes in the pan.
Nutrition Facts
Serving Size | 1 of 24 servings |
Calories | 206 |
Total Fat | 11 g |
Saturated Fat | 5 g |
Carbohydrates | 26 g |
Dietary Fiber | 1 g |
Sugar | 17 g |
Protein | 3 g |
Cholesterol | 38 mg |
Sodium | 107 mg |
Serving Size | 1 of 24 servings |
Calories | 206 |
Total Fat | 11 g |
Saturated Fat | 5 g |
Carbohydrates | 26 g |
Dietary Fiber | 1 g |
Sugar | 17 g |
Protein | 3 g |
Cholesterol | 38 mg |
Sodium | 107 mg |
Reviews
I substituted 1 cup of whole wheat pastry flour for one cup of all purpose. I was out of brown sugar and used a very granular cane sugar in the topping and it worked just fine. I also substituted full-fat greek yogurt for the sour cream to up the protein content a bit. Oh, and I added a tablespoon of vanilla extract to the batter.
On observation I had, as did one other person who enjoyed them, was that the cake had something of a cornmeal like taste and consistency. No idea why, but interesting.
Instead of using sour cream, I used 1 cup of plain yogurt instead.
Also, I baked it for about 17-18 minutes only. I suggest not leaving them in there longer than that, or they may become dry.
I used cupcake sheet (12 cups) instead. The topping is a definite, because it adds more flavor to the cake.
I bet this will go great with my cup of coffee tomorrow morning!