Name: Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping
Prep time: 20 min
Cook time: 55 min
Total time: 85 min
Ingredients: 0.5 cup light brown sugar; 0.5 cup white sugar; 0.5 cup all-purpose flour; 0.5 teaspoon ground cinnamon; 1 pinch salt; 0.25 cup cold unsalted butter; 0.5 cup chopped pecans, or to taste; 3.6666667461395 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon kosher salt; 1 cup unsalted butter, at room temperature; 1 cup white sugar; 0.5 cup brown sugar; 0.75 cup sour cream; 3 large eggs; 1 tablespoon vanilla extract; 1.25 cups whole milk; 2 cups chopped fresh cranberries

Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping

5.0

(1)

1 Review

1 Photo

Fresh cranberries and pecans are plentiful around the end of the year, and they make a great combination in this yummy coffee cake. Serve warm, if you like with coffee, or as a dessert.

Recipe by Bibi

Updated on February 15, 2023

Prep Time:

20 mins

Cook Time:

55 mins

Additional Time:

10 mins

Total Time:

1 hr 25 mins

Servings:

Yield:

1 9x13-inch cake

Jump to Nutrition Facts

Ingredients

Crumb Topping:

½ cup light brown sugar
½ cup white sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
1 pinch salt
¼ cup cold unsalted butter
½ cup chopped pecans, or to taste

Cake:

3 ⅔ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
½ cup brown sugar
¾ cup sour cream
3 large eggs
1 tablespoon vanilla extract
1 ¼ cups whole milk
2 cups chopped fresh cranberries

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
Combine flour, baking powder, and salt for cake in a large bowl.
Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.

Cook's Note:

You can use 2% milk instead of whole.

Nutrition Facts (per serving)

518	Calories
24g	Fat
70g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 14
Calories 518
% Daily Value *
Total Fat 24g	31%
Saturated Fat 13g	66%
Cholesterol 91mg	30%
Sodium 258mg	11%
Total Carbohydrate 70g	25%
Dietary Fiber 2g	8%
Total Sugars 39g
Protein 7g
Vitamin C 2mg	12%
Calcium 113mg	9%
Iron 2mg	13%
Potassium 162mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.