Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping


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.

Prep Time:
20 mins
Cook Time:
55 mins
Additional Time:
10 mins
Total Time:
1 hr 25 mins
1 9x13-inch cake


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


  • 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


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.

  2. Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.

  3. 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.

  4. Combine flour, baking powder, and salt for cake in a large bowl.

  5. 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.

  6. Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.

  7. 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.

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