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a slice of cranberry coffee cake on a white plate beside a whole coffee cake
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Cranberry Sour Cream Coffee Cake

An easy rich and moist coffee cake bursting with cranberries and a sweet cinnamon crumble topping.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Breakfast, Brunch, Dessert, Snack
Keyword: brunch, cake, coffee, coffee cake, cranberries, dessert, sour cream
Servings: 8 servings

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.