Coffee cakes are one of those comforting treats that always remind me of home. This recipe for Cranberry Sour Cream Coffee Cake is a perfect blend of fluffy, rich coffee cake and tart cherries topped with a sweet, crunchy layer of brown sugar and cinnamon crumble. It’s the perfect snack for Sunday brunch or your morning cup of coffee or tea.
When I was growing up, there were few things better than waking up to the smell of my mom baking in the kitchen. I would come out to freshly-baked bread, muffins, or if we were lucky cranberry coffee cake. It’s hard to wake up in a bad mood when that’s what you’re greeted with, trust me.
While my own kids aren’t lucky enough to have a mom that is baking before they wake up, they do get to have my Cranberry Sour Cream Coffee Cake for weekend brunch or after-school snack. I think they like it, given they always want seconds and thirds!
What makes Cranberry Sour Cream Coffee Cake so good?
This cake is a really nice addition to any breakfast or brunch table. It is a pretty cake, as it’s baked in a tube pan. When sliced, pops of red cranberries blend so nicely with the white cake. Honestly, maybe the best part of all is the mounds of cinnamon crumble topping. The blend of cranberries, cake, and topping makes this treat one of my favourite weekend treats to whip up!
FAQ:
What does putting sour cream in a coffee cake do?
Since sour cream is high in fat, it adds to the richness of the coffee cake. It also adds moisture, which helps keep the cake tender.
Does coffee cake have coffee in it?
No. Coffee cake is named this because it is often served with coffee (or tea), for brunch or breakfast. Many people believe coffee is actually in coffee cake, but this isn’t the case!
Is coffee cake batter supposed to be thick?
Coffee cake batter is supposed to be thicker than traditional cake batter. Simply spread it around the pan using a rubber spatula, then top with the crumble topping.
How long will coffee cake keep?
Coffee cake is fine covered on the counter for about 2 days, in the fridge for up to 1 week, or wrapped tightly in the freezer for up to 3 months.
How to make Cranberry Sour Cream Coffee Cake
In a mixing bowl, mix 2 cups flour, sugar, baking powder, baking soda, and salt.
In separate bowl, whisk eggs until frothy. Stir in sour cream. Slowly whisk in cooled melted butter.
Pour wet ingredients into flour mixture. Mix together. Stir in frozen cranberries (batter will be thick). Scrape into a well-greased 9 inch tube pan.
In a bowl, mix together remaining flour, brown sugar, softened butter, and cinnamon until it resembles wet sand. Sprinkle evenly over coffee cake in pan.
Bake for 50-60 minutes or until the cake begins to shrink away slightly from the pan, and a toothpick inserted comes out clean.
Let cool for approx. 30 minutes before removing from pan onto a cooling rack to cool completely.
Items you may need:
Find more of my comforting recipes:
Salted Caramel Oatmeal Cookies
Cranberry Sour Cream Coffee Cake
If you try this recipe and love it, I would love it if you gave it 5 stars!
Cranberry Sour Cream Coffee Cake
Ingredients
For the cake:
- 2 cups all purpose flour
- ½ cup sugar
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs, room temperature
- ¼ cup butter, melted and cooled slightly
- 1 cup sour cream, room temperature
- 1 cup cranberries, fresh or frozen
For the crumble topping:
- ⅓ cup all-purpose flour
- ⅓ cup packed brown sugar
- ¼ cup butter, softened to room temperature
- 1 tsp cinnamon
Instructions
- Preheat oven to 350℉. In a mixing bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In separate bowl, whisk eggs until frothy. Stir in sour cream. Slowly whisk in cooled melted butter.
- Pour wet ingredients into flour mixture. Mix together. Stir in frozen cranberries (batter will be thick). Scrape into a well-greased 9 inch tube pan.
- In a bowl, mix together brown sugar, softened butter, and cinnamon until it resembles wet sand. Sprinkle evenly over coffee cake in pan.
- Bake for 50-60 minutes or until the cake begins to shrink away slightly from the pan, and a toothpick inserted comes out clean.
- Let cool for approx. 30 minutes before removing from pan onto a cooling rack to cool completely.
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