This is a holiday breakfast favorite in our home. It is equally delicious served warm or cold, and it also freezes well, so you can make it ahead.

Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
12
Yield:
1 10-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.

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  • Beat 1/2 cup butter, 1 cup white sugar, and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg thoroughly before adding the second. Whisk 2 cups flour, baking powder, baking soda, and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments, alternating with sour cream, to make a batter.

  • Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread the cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until the topping looks like crumbs. Sprinkle topping evenly over cake.

  • Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs, 50 to 55 minutes.

Nutrition Facts

340 calories; protein 5g 10% DV; carbohydrates 46.1g 15% DV; fat 15.6g 24% DV; cholesterol 79.9mg 27% DV; sodium 324.2mg 13% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/20/2013
Delicious! I made it for a Christmas party last Tuesday and will make it again for tomorrow. I had to bake it a little extra...60 minutes. I think I will put a little more than 1/2 the batter on the bottom of the pan this time; the cranberry layer sank a little too much, in my opinion. Read More
(11)

Most helpful critical review

Rating: 2 stars
12/06/2016
I followed the instructions but thought it was a bit dry. Read More
29 Ratings
  • 5 star values: 22
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/20/2013
Delicious! I made it for a Christmas party last Tuesday and will make it again for tomorrow. I had to bake it a little extra...60 minutes. I think I will put a little more than 1/2 the batter on the bottom of the pan this time; the cranberry layer sank a little too much, in my opinion. Read More
(11)
Rating: 5 stars
11/22/2015
Keeper Alert! Make this! Butter and Flour (not just grease) the pan for a really great crust. Place the spring form pan on a sheet pan - there will be a little leakage. I had to bake mine for an additional 20 minutes - cover the top with a loose piece of foil to prevent over browning. Next time I would toss the cranberries with a little of the flour as well as the sugar to keep them from sinking. Awesome recipe. Thanks! Read More
(8)
Rating: 5 stars
10/07/2016
I cut this recipe in half and used a 6" springform pan and it came out wonderfully moist. I also chopped up frozen cranberries because that's what I had on hand and they dropped to the bottom. I later read dusting them in flour may prevent that. If anyone has any additional suggestions that would be great. Overall it was delicious and I'm glad I cut in half because I think I might have eaten more than half of it one sliver at time over two days:) Read More
(3)
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Rating: 5 stars
01/27/2017
simple pretty and fantastic flavor. Made as written used frozen cranberries chopped in the food processor for a few sec with sugar and a little flour. Doubled the topping. Cooked 20 min longer than written and would cover for the last 5-10 min next time (top was a little overdone). Brought to work and it was completely gone by 10 AM! Read More
(3)
Rating: 5 stars
06/19/2016
I made this with rhubarb and it came out wonderful. I'm sure it would work with many different fruits. Read More
(2)
Rating: 4 stars
12/15/2016
I found the batter a little thick. I may have added too much flour. I will try again but this recipe is to die for. My coworkers loved it. A definate keeper. Read More
(1)
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Rating: 5 stars
01/17/2017
This is without a doubt a really wonderful sour cream coffee cake. Not too sweet but the topping adds a just right balance. Moist and delicious! Read More
(1)
Rating: 5 stars
03/09/2016
Definitely a keeper. I only made 2 adjustments. I replaced the almonds in the topping with pecans (what I had on hand) and I also greased and floured the pan. I used frozen cranberries (leftovers from Thanksgiving) and it turned out perfectly. Read More
(1)
Rating: 5 stars
05/09/2016
This is a great recipe. I love crumb topping so I doubled the final step and had more crumb topping to work with. The cake was a big hit at my Mother's Day brunch. Will definitely make again! Read More
(1)
Rating: 2 stars
12/06/2016
I followed the instructions but thought it was a bit dry. Read More