Cranberry Sour Cream Coffee Cake
Delight in the perfect combination of tart and sweet with this Cranberry Sour Cream Coffee Cake, a moist and tender bundt cake that’s ideal for festive gatherings or cozy mornings. Bursting with juicy cranberries and layered with a rich cinnamon-pecan crumb topping, this coffee cake strikes the ultimate balance of flavors and textures. Made with sour cream for a luscious, melt-in-your-mouth crumb, and topped with a dusting of powdered sugar, it’s a show-stopping addition to any dessert table. Best of all, it’s easy to prepare in just 20 minutes, making it an excellent choice for brunch spreads, afternoon snacks, or holiday celebrations. Serve it with a steaming cup of coffee or tea for the ultimate comforting treat!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 2 large Eggs
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 1.5 cups Fresh or frozen cranberries (thawed if frozen)
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 cup Chopped pecans (optional)
- 2 tablespoons Powdered sugar (for optional dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch bundt pan or a round tube pan and lightly flour it, tapping out any excess.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Gently fold the cranberries into the batter using a spatula, ensuring they are evenly distributed.
In a separate small bowl, mix together the brown sugar, ground cinnamon, and chopped pecans (if using). This mixture will form the crumb topping.
Spread half of the batter evenly into the prepared pan. Sprinkle half of the crumb topping over the batter. Add the remaining batter and smooth the top with a spatula. Sprinkle the remaining crumb topping over the top layer of batter.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
If desired, lightly dust the coffee cake with powdered sugar just before serving.
Slice and serve the cake with coffee or tea for a delicious treat!
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 46.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
