Whole Wheat Cranberry Sour Cream Coffeecake
Indulge in the perfect morning or afternoon treat with this Whole Wheat Cranberry Sour Cream Coffeecake—a wholesome and flavorful twist on a classic dessert. Made with hearty whole wheat flour and tangy sour cream, this coffeecake boasts a moist, tender crumb that's perfectly complemented by bursts of tart cranberries and a luscious cinnamon-sugar pecan topping. The recipe uses simple baking techniques to layer the batter and topping, creating a gorgeous swirled effect that’s as stunning as it is delicious. Ideal for holidays, brunches, or casual gatherings, this healthier take on a traditional coffeecake is easy to make and packed with natural flavors. Serve it warm or at room temperature for a comforting slice of homemade goodness everyone will love.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter (softened)
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 1.5 cups Fresh or frozen cranberries
- 0.5 cup Brown sugar
- 0.5 cup Chopped pecans or walnuts
- 1 teaspoons Ground cinnamon (for topping)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round or square baking pan, or line it with parchment paper.
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, using an electric mixer, cream the granulated sugar and softened butter until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
Add the flour mixture to the wet ingredients in three parts, alternating with the sour cream in two parts. Begin and end with the flour mixture, mixing just until combined. Avoid overmixing.
Gently fold in the cranberries until evenly distributed throughout the batter.
In a small bowl, mix together the brown sugar, chopped pecans or walnuts, and 1 teaspoon of ground cinnamon to create the topping.
Pour half of the batter into the prepared baking pan and spread it evenly. Sprinkle half of the topping mixture over the batter.
Spoon the remaining batter over the first layer and gently spread it out. Top with the remaining sugar and nut mixture.
Bake the coffeecake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the coffeecake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 317 mg | 14% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 43.3 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 219 mg | 5% | |
*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.
