Cranberry Crumble Coffee Cake
A luscious cranberry crumble coffee cake featuring tart cranberry sauce, crunchy almond topping, and a moist, tender crumb—perfect for festive gatherings or cozy mornings.
Ingredients
- 1/4 cup chopped almonds ⓘ
- 1 cup sugar ⓘ
- 1/2 cup butter softened ⓘ
- 1 teaspoon vanilla extract ⓘ
- 2 eggs ⓘ
- 2 cups all-purpose flour ⓘ
- 1 1/4 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1 cup sour cream ⓘ
- 1 cup whole-berry cranberry sauce ⓘ
- 1/4 cup all-purpose flour (for topping) ⓘ
Instructions
- Sprinkle chopped almonds over the bottom of a greased 9-inch springform pan; set aside.
- Cream together sugar, softened butter, and vanilla; beat on medium speed for 1-2 minutes.
- Add eggs one at a time, beating well after each addition.
- Combine all-purpose flour, baking powder, baking soda, and salt; add to the batter alternately with sour cream, mixing well after each addition.
- Spread 3 cups of batter over the almonds in the pan.
- Spoon cranberry sauce evenly over the batter.
- Top with the remaining batter, spreading gently.
- For the topping, combine flour, sugar, chopped almonds, and vanilla; cut in butter until crumbly.
- Sprinkle the topping evenly over the batter.
- Bake at 350°F (175°C) for 70-75 minutes or until a wooden pick inserted near the center comes out clean.
- Cool in the pan on a wire rack for 15 minutes, then remove the sides of the springform pan.
- Serve warm.
Tips & Substitutions
For a nut-free version, substitute chopped almonds with sunflower seeds or omit them entirely. Ensure the butter is softened for easier creaming with sugar. If using homemade cranberry sauce, adjust sugar based on sweetness. You can also swap sour cream with Greek yogurt for a lighter option. Incorporating spices such as cinnamon or nutmeg can elevate the flavor profile beautifully.
Serving Suggestions
This Cranberry Crumble Coffee Cake is delightful served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with coffee or tea, making it an ideal dessert for brunch or afternoon gatherings. Consider serving alongside fresh fruit or a light salad for a balanced meal.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 20 seconds or in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Crumble Coffee Cake contains roughly 547 calories, with 10g protein, 56g carbohydrates, and 33g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1074mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of cranberry sauce?
Yes, you can use frozen cranberries, but you should cook them down with some sugar to create a sauce-like consistency before adding them to the cake. This will ensure the cranberries integrate well into the batter.
What can I substitute for sour cream?
Greek yogurt is an excellent substitute for sour cream in this recipe. It will provide the same moisture and acidity needed for a tender crumb. You can also use buttermilk if you have that on hand.
How do I know when the coffee cake is done baking?
The coffee cake is done when a wooden pick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should be lightly golden brown, and the center should bounce back when gently pressed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).