Cranberry Coffee Cake

This cranberry coffee cake teams a cranberry pecan layer with a luscious, creamy vanilla and cinnamon topping. Ideal to enjoy with a cup of coffee, it makes a nice treat during the festive period when cranberry-based dishes are all the rage!

This is a cake of contrasts. You have the slightly tart flavor of the cranberries along with the distinctive tang of sour cream. This is countered with the addition of vanilla and sugar for delicate sweetness plus an earthy flavor from the cinnamon.

Expect a rich, moist cake with tart berry flavors. If you find most cakes too sweet, you're sure to love this recipe which harmonizes the tart with the sweet for a perfect balance in each mouthful.

These carrot banana muffins and strawberry lemon muffins are two other favorite breakfast desserts of mine. And they are both really easy to make too!

Main Ingredients

There's no coffee in this cranberry coffee cake. It gets the name because it's perfectly served alongside a cup of coffee. These are some of the key ingredients you are going to need:

• Cranberries: The star of the dish. I like to use fresh cranberries when I make this, but you can use frozen ones if you prefer or even some cranberry sauce leftover from Thanksgiving.
• Pecans: For crunch. I love cakes with both fruit and nuts. They're so indulgent! Pecans add the perfect amount of crunch to this cranberry coffee cake, although you're free to use walnuts or hazelnuts instead. Another idea would be mixed nuts.
• Sour cream: For moisture as well as flavor. You might be wondering about this ingredient, but sour cream is a great addition to many cake recipes. Make sure to use full-fat sour cream. You can substitute unflavored Greek yogurt instead, as long as it's full-fat! This ingredient adds moisture to the cake batter without thinning it like heavy cream would for example.
• Cinnamon: Gives a warm, earthy taste. This fruity, nutty cake is enhanced with the addition of some cinnamon. This delicious spice gives it such a nice flavor. Substitute nutmeg if that's your preference or a pinch of allspice.
• Baking powder and baking soda: For a light, fluffy texture. Adding these ingredients ensures the cake will rise and become light, airy and delicious!

Instructions Overview

You will be amazed just how easy this is to prepare. Mix together the flour, baking powder, baking soda, cinnamon, and salt. Melt the butter with the brown sugar then pour this into a foil-lined pan. Top with the nuts and cranberries.

Next, you can beat the butter with white sugar, then gradually add the eggs. Now mix in the vanilla, flour mixture, and sour cream. Spoon the batter over the cranberries and nuts and bake for an hour.

Once it's cool, all that's left to do is turn the cake out onto a plate and admire how pretty it is before tasting it!

Common Questions

Chopnotch Tips

• Enjoy this for breakfast or as a snack or dessert. It's a versatile treat and tastes great any time of the day (or night!)
• Use a butter knife around the edges of the cake so it comes out of the pan neatly without breaking. Don't attempt to remove it until it's completely cool as it will be very delicate while cooling.
• You'll want to start (and end!) your day with a slice of this. I like to have it with orange juice and coffee for breakfast. If you're making it for brunch, pair it with bacon and eggs for a complete meal.

Cranberry coffee cake is a special cake that is made upside down then inverted. The light, fluffy cake is topped with tart cranberries and crunchy pecans. A hint of vanilla and cinnamon elevate it to the next level!

Related Recipes

Recipe

How to Make

Cranberry Coffee Cake

A slice of this pairs beautifully with a coffee. It is moist, light, and bursting with sweet and tart flavors in each mouthful.

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Prep Time: 30 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 30 minutes mins

Servings: 12 slices

Ingredients

For the base:

• ▢ 1 ¼ cups cranberries
• ▢ ½ cup pecans, chopped
• ▢ ⅔ cup brown sugar
• ▢ ⅓ cup unsalted butter

For the batter:

• ▢ ¾ cup granulated sugar
• ▢ ½ cup unsalted butter, at room temperature
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup sour cream
• ▢ 1 ½ cups all-purpose 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 the 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 the 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

• Enjoy this for breakfast or as a snack or dessert. It's a versatile treat and tastes great any time of the day (or night!)
• Use a butter knife around the edges of the cake so it comes out of the pan neatly without breaking. Don't attempt to remove it until it's completely cool as it will be very delicate while cooling.
• You'll want to start (and end!) your day with a slice of this. I like to have it with orange juice and coffee for breakfast. If you're making it for brunch, pair it with bacon and eggs for a complete meal.

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

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cuisine:

British

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Chopnotch