Sour Cream Cranberry Coffee Cake
A moist coffee cake featuring tart cranberry sauce, crunchy nutmeats, and rich sour cream, perfect for breakfast or brunch gatherings with a delightful balance of sweet and tangy flavors.
Ingredients
Instructions
- Combine margarine, sugar, and eggs in a mixing bowl.
- Beat well until smooth.
- Add sour cream, vanilla, flour, and soda to the mixture.
- Beat for 2 minutes until well blended.
- Pour half of the batter into a greased tube pan.
- Spread cranberry sauce and nutmeats over the batter.
- Pour the remaining batter over the cranberries and nuts.
- Bake at 350°F for 45 minutes to 1 hour until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. If you’re short on nutmeats, chopped pecans or walnuts work well. To add a touch of spice, a teaspoon of cinnamon can elevate the batter. Ensure your cranberries are evenly distributed to avoid sinking to the bottom during baking.
Serving Suggestions
This Sour Cream Cranberry Coffee Cake makes a delightful breakfast or afternoon snack. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea. For a more festive touch, dust with powdered sugar just before serving.
Storage & Reheating
Allow the coffee cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Cranberry Coffee Cake contains roughly 428 calories, with 3g protein, 26g carbohydrates, and 34g 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 fresh cranberries instead of canned?
Yes, fresh cranberries can be used in place of canned cranberry sauce. However, they are more tart, so consider adding a bit of sugar to the batter or cooking the cranberries with sugar beforehand to balance the flavors.
Is it possible to make this coffee cake gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that the blend contains xanthan gum for proper texture. The baking time may vary slightly, so keep an eye on the cake as it bakes.
How can I make this recipe dairy-free?
To make this Sour Cream Cranberry Coffee Cake dairy-free, use a dairy-free margarine and replace sour cream with a dairy-free alternative like coconut yogurt or almond milk yogurt. These substitutions will maintain moisture and flavor in the cake.
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).