Cranberry Sour Cream Crumble Coffee Cake
A delightful coffee cake featuring a crunchy almond topping and a tart cranberry swirl, perfect for breakfast or brunch gatherings. Its combination of sweet, nutty, and tangy flavors appeals to those who enjoy rich, textured desserts with a hint of fruitiness and a satisfying crumbly topping.
Ingredients
Instructions
- Sprinkle chopped almonds in the bottom of a greased 10-inch tube pan. Set aside.
- In a bowl, stir together the flour, sugar, chopped almonds, butter, and vanilla until crumbly. Set aside.
Tips & Substitutions
For a more intense flavor, consider adding a pinch of cinnamon to the crumble mixture. If you don't have almonds, walnuts or pecans are excellent substitutes. You can also use a mix of flours, like whole wheat or almond flour, for a healthier twist. If you prefer a sweeter cake, increase the sugar slightly. This recipe can also be adapted for a gluten-free version by using a gluten-free flour blend.
Serving Suggestions
This coffee cake is perfect for brunch or as a mid-afternoon snack with coffee or tea. Serve it warm for a delightful experience, and consider pairing it with a dollop of whipped cream or a scoop of Low-Cal Sundae for added indulgence. It also works wonderfully as a dessert alongside fresh fruit or a simple yogurt.
Storage & Reheating
To store leftovers, wrap the coffee cake tightly in plastic wrap or aluminum foil, or place it in an airtight container. It will keep well at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Sour Cream Crumble Coffee Cake contains roughly 115 calories, with 3g protein, 12g carbohydrates, and 4g fat.
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 fresh ones?
Yes, you can use frozen cranberries in this recipe. Just make sure to thaw and drain them before adding to the batter to avoid excess moisture. Frozen cranberries may also require a slightly longer baking time.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just store it covered at room temperature. If you prefer, you can also freeze it. Once baked, let it cool completely, then wrap tightly and freeze for up to a month. Thaw in the refrigerator before serving.
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute and will give a similar tangy flavor. Alternatively, you can use buttermilk or a homemade version by mixing regular yogurt with a splash of milk to achieve a similar consistency.
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).