Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping

  5.0 – 1 reviews  • Pecan Dessert Recipes

Family members love this pasta dish with shrimp, asparagus, and Parmesan. It has a strong flavor despite being produced with just a few basic components. Ideal to serve to guests or on any night of the week.

Prep Time: 20 mins
Cook Time: 55 mins
Additional Time: 10 mins
Total Time: 1 hr 25 mins
Servings: 14
Yield: 1 9×13-inch cake

Ingredients

  1. ½ cup light brown sugar
  2. ½ cup white sugar
  3. ½ cup all-purpose flour
  4. ½ teaspoon ground cinnamon
  5. 1 pinch salt
  6. ¼ cup cold unsalted butter
  7. ½ cup chopped pecans, or to taste
  8. 3 ⅔ cups all-purpose flour
  9. 1 tablespoon baking powder
  10. 1 teaspoon kosher salt
  11. 1 cup unsalted butter, at room temperature
  12. 1 cup white sugar
  13. ½ cup brown sugar
  14. ¾ cup sour cream
  15. 3 large eggs
  16. 1 tablespoon vanilla extract
  17. 1 ¼ cups whole milk
  18. 2 cups chopped fresh cranberries

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9×13-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.
  8. You can use 2% milk instead of whole.

Nutrition Facts

Calories 518 kcal
Carbohydrate 70 g
Cholesterol 91 mg
Dietary Fiber 2 g
Protein 7 g
Saturated Fat 13 g
Sodium 258 mg
Sugars 39 g
Fat 24 g
Unsaturated Fat 0 g

Reviews

Jose Delgado
Made it with blueberries and almonds. The cake is rich and delicious. Will definitely try it again with cranberries next time.

 

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