I really wanted to try to sweeten up the cranberries, but even with letting mine sit in sugar for a little while, it didn’t do anything. If you’re serving these to kids or don’t care for the very tart cranberry, you can sprinkle the top of the cake or muffins with some turbinado (raw) sugar. You could sub in dried cranberries for a sweeter flavor. Or just make Blueberry Cream Cheese Coffee Cake instead!
My pregnant tastebuds were a lot less receptive to the tart flavor than my non-pregnant ones are—possibly due to too much ice cream during David’s incubation period. Maybe. I really enjoyed the combination of the cranberries with the nutmeg, and I hope you will, too!
10 oz. fresh cranberries (one bag), coarsely chopped*
Whisk together vanilla and sugar in a large bowl until completely incorporated. Add in butter, sour cream, and eggs, and stir well to combine.
In a small bowl, whisk flour, baking powder, salt, and nutmeg. Add to wet ingredients and stir. Pour in milk and stir until smooth and uniform.
*The only way I have found that I can efficiently get cranberries chopped is with my Kitchen Aid chopper. They roll away from a knife. A food processor or blender might work, but I find the chopper easier to clean.
Fold in chopped cranberries.
Pour into greased 8-inch cake pans or muffin tins. This recipe makes two 8-inch cakes, one cake and 8 muffins, or about 14 muffins.
With oven at 375F, bake muffins for 20 minutes and cakes for 30-35 minutes, or until toothpick inserted in center is clean. Cool on wire racks.