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Cranberry Coffee Cake with Sour Cream


5 from 11 votes
  Prep Time: 30 mins

Cranberry coffee cake is perfect to serve for breakfast on a winter morning. The sweetness of vanilla and cinnamon come together with cranberries and pecans to make a winning treat that will start everyone’s day off on the right note.

A slice of sour cream cranberry coffee cake on a table.
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What Goes Into Cranberry Coffee Cake with Sour Cream?

Believe it or not, this cranberry coffee cake takes only 4 simple steps to achieve. You can either get up early and enjoy the quiet as houseguests and children sleep, or you can make it the night before and simply slice it up for breakfast the next morning.

What makes this cranberry coffee cake stand out is the addition of sour cream. It adds a distinctive richness and tang that complements the tart cranberries. You simply combine the dry ingredients, make the base, beat the moist ingredients together, pour it in and bake.

The result is a heavenly cake with a moist texture and incredible flavors that will have every slice vanishing in an instant!

Two slices of sour cream cranberry coffee cake on a table.

Common Questions

Is there coffee in cranberry coffee cake?

Like any other coffee cake, it doesn’t contain any coffee in it. Coffee cakes get their name because of the tradition of enjoying them with coffee. They’re often served for breakfast, but they can be served in the afternoon or even as a dessert after dinner if you choose.

What can I substitute the sour cream with?

You can use Greek yogurt which tastes similar to sour cream but has a healthier profile. It will work the same way in the recipe too by keeping it moist and balancing out the flavor.

Should I use fresh or canned cranberries?

That’s entirely up to you! If you have any leftover cranberry sauce from your holiday feast, you can certainly use it in this recipe. Frozen will work too, but we recommend fresh cranberries.

A piece of sour cream cranberry coffee cake in a spoon.

Chopnotch Tips

  • Choose a sour cream that is full-fat to keep from compromising the texture. You can sub in Greek yogurt too as long as it isn’t reduced fat to get the same feeling without compromising texture or taste.
  • Be sure you let your cranberry coffee cake cool first before removing it from the pan.
  • Ease your cranberry coffee cake out of the pan before you flip it by using a butter knife around the edges.
  • Don’t forget to serve it with your favorite coffee morning, noon, or night!
A piece of sour cream cranberry coffee cake.

Make a sweet start or finish to your day!

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Cranberry Coffee Cake

This dessert is tart, sweet, moist, and perfectly balanced to make a sweet pairing with your favorite coffee to share with those you love most. An easy cake to bake fresh for a morning treat.

SCALE THIS RECIPE

Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 12

Ingredients

For base:

  • 1 ¼ cups cranberries
  • ½ cup pecans, chopped
  • cup brown sugar
  • cup butter

For batter:

  • ¾ cup white sugar
  • ½ cup butter, at room temperature
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 ½ cups flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
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Instructions

  • Preheat the oven to 350 F. Line a pie pan with foil. Mix last 5 ingredients of batter in a bowl and set aside.
  • Add butter and brown sugar for the base to a pan and place over low heat. Stir until melted and combined. Bring to a boil and pour the mixture into the pie pan. Top with pecans and cranberries.
  • Beat butter for batter and sugar in a bowl until fluffy. Add one egg at a time and beat well to combine. Add vanilla, flour mixture and sour cream, beat well to combine. Pour the batter into the pan and bake for 60 minutes.
  • Let cool and then flip the cake onto the plate. Remove foil and enjoy!
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Notes

  • Choose a sour cream that is full-fat to keep from compromising the texture. You can sub in Greek yogurt too as long as it isn’t reduced fat to get the same feeling without compromising texture or taste.
  • Be sure you let your cake cool first before removing it from the pan.
  • Ease it out of the pan before you flip it by using a butter knife around the edges.
  • Don’t forget to serve it with your favorite coffee morning, noon, or night!

Nutrition Facts

Calories: 347kcal (17%), Carbohydrates: 39g (13%), Protein: 4g (8%), Fat: 20g (31%), Saturated Fat: 11g (69%), Cholesterol: 71mg (24%), Sodium: 283mg (12%), Potassium: 146mg (4%), Fiber: 1g (4%), Sugar: 26g (29%), Vitamin A: 559IU (11%), Vitamin C: 2mg (2%), Calcium: 66mg (7%), Iron: 1mg (6%)
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course:
Dessert
cuisine:
British
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14 comments

  1. 5 stars
    This coffee cake is the bomb! I love the combination of the tart cranberries in this. Such a perfect holiday breakfast treat!

    Reply
  2. 5 stars
    I love a good coffee cake, but I have never thought of adding cranberries to one! I am definitely giving this a go, thank you so much for the recipe! 🙂

    Reply
  3. 5 stars
    This cake is so soft and moist and what a delicious cake for the season. All the warm winter goodness in one delicious cake!

    Reply