Cranberry Sour Cream Coffee Cake
A moist and flavorful coffee cake featuring tart cranberry swirls and a rich sour cream base, perfect for breakfast or brunch gatherings with a hint of almond aroma.
Ingredients
Instructions
- Cream the butter; add sugar gradually.
- Add unbeaten eggs, one at a time, with mixer at medium speed.
- Sift together the dry ingredients (baking soda, salt) and add alternately with sour cream to the mixture.
- Start with dry ingredients and end with dry ingredients.
- Add almond flavoring to the batter.
- Grease an 8-inch tube pan.
- Put one-third of the batter into the pan, then swirl in one-third of the cranberry sauce.
- Repeat with another one-third of batter and cranberry sauce, then the remaining batter and sauce.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
For a richer flavor, consider using a mix of butter and margarine or substitute with coconut oil. If you're out of almond flavoring, vanilla extract can be a great alternative. To enhance the texture, lightly toast the walnuts before adding them to the batter. Be sure not to overmix once you incorporate the dry ingredients to maintain a fluffy cake.
Serving Suggestions
This Cranberry Sour Cream Coffee Cake is best enjoyed warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea, making it perfect for breakfast or as an afternoon treat. For a festive touch, serve it alongside a slice of Mom'S Fudge Pie during holiday gatherings.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices individually in plastic wrap and freeze for up to 2 months. To reheat, simply microwave for 15-20 seconds or warm in a 350°F oven for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Sour Cream Coffee Cake contains roughly 348 calories, with 6g protein, 14g carbohydrates, and 32g fat. It is a good source of vitamin C (13% of the Daily Value), dietary fiber (12% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 983mg per serving (43% 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 fresh cranberries instead of canned cranberry sauce?
Yes, you can use fresh cranberries, but you'll need to sweeten them before adding them to the batter. Cook them with some sugar and a little water until they burst and form a sauce. This will give a fresher taste compared to canned cranberry sauce.
What can I substitute for sour cream?
You can substitute sour cream with plain Greek yogurt or buttermilk in equal amounts. Both alternatives will provide a similar tangy flavor and moisture to the cake, ensuring it remains delicious and fluffy.
How can I make this recipe gluten-free?
To make this coffee cake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for proper texture. Also, check that your baking powder is gluten-free to ensure the entire cake remains gluten-free.
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).