I made this cranberry sour cream coffee cake yesterday and it was so good, not only did my husband eat 3 slices of this deliciousness yesterday afternoon, but when he woke up this morning he basically shot out of bed and grabbed another slice {even before he had his coffee}.
This cranberry sour cream coffee cake is THAT GOOD! I’ve already had 3 slices myself and at this rate, we’re due to polish the whole thing off by tomorrow. 🙂
Insanely moist and not too sweet, this cake is truly perfection in every bite.
If I was gifting baked goods to friends and neighbors this year, without a doubt, this is the recipe I’d choose to make. This recipe is total winner.
You need to make this!
Hop to it.
~Mavis
P.S. Because I know someone is going to ask, I used the USA Pan Bakeware Nonstick Fluted Tube Cake Pan for this cake.
Cranberry Sour Cream Coffee Cake
Ingredients
For The Cake
- 12 Tablespoons butter, softened {I used Kerry Gold butter}
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt {I used ground sea salt}
- 1 cup sour cream
- 1 teaspoon almond extract
- 1 cup cranberries {I used frozen}
For The Glaze
- 1 1/2 cups powdered sugar
- 1/2 teaspoon almond extract
- warm water
Instructions
For the Cake
Preheat oven to 350 degrees.
Grease and flour a 9 inch tube pan and set aside.
Cream butter until smooth {about 30 seconds on medium with an electric mixer}. Slowly add sugar, beating until the butter and sugar mixture is nice and smooth.
Add eggs, one at a time and mix again until nice and smooth.
In a small bowl, mix together the flour, baking powder, baking soda and salt.
Add to the creamed mixture alternately with the sour cream and almond extract until the batter is nice and smooth.
Gently stir the cranberries into the batter.
Pour cake batter evenly into the prepared tube pan and bake at 350 degrees for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let cake cool in pan for 5 minutes before turning out onto a wire rack. Let the cake cool another 10 – 15 minutes before adding the glaze.
For the Glaze
Mix the powdered sugar, almond extract and a little bit of warm water together {adding more warm water as needed} until you reach the consistency of a nice glaze {not too thick, not too thin}.
Drizzle evenly over the cake. Let sit for 30 minutes before slicing.
Elle says
USA Bakeware is THE BEST! (And it is actually made in the USA 🙂
Coffeecake looks grand.
Jules says
Is there a good substitute for sour cream? My body can’t handle dairy like that. I guess I could make it for the family and save myself some weight gain
Virginia says
I can’t tell from your comment if the dairy itself if an issue for you or the fat content of sour cream, but there’s always low fat sour cream for a substitute, or plain yogurt (even Greek yogurt) would be something to try.
Mel says
A non-dairy yogurt might work, especially if you strain it through a coffee filter to remove excess liquid. I routinely sub Greek yogurt for sour cream, so I think it could work with a thicker non-dairy yogurt.
Anna says
You can sub a vegan sour cream (Kite Hill is a descent brand) for dairy sour cream in baked goods and they work well in my experience.
Melissa M says
At Aldi’s, you can sometimes find a decent vegan sour cream as well. It doesn’t have the tang that traditional sour cream does though.
Karen says
Why are the ingredients on the printed recipe a third of the amount as the ones listed on your blog? Thanks!!!!
Kath says
I think you clicked the 3X scale at the top of the recipe.
Karen says
OK, Thanks!
Carole says
I just printed it and it is the same as the amounts on the blog post.
Suemn says
I just want to be sure… did you defrost the cranberries or put frozen cranberries in the mix? Thanks!
Mavis Butterfield says
I put the frozen cranberries in the mix. 🙂
Cindy Miller says
This looks fantastic!! Going to make this. 😉
Christy Rose says
Def going to make this, and am considering using frozen blueberries in place of cranberries
Dianne says
Looks good, Mavis. I might try making with orange juice in the glaze with a bit of rind for flavor. I tried your peach/cream cheese and puff pastry tart. Delicious and not sweet at all.
Mavis Butterfield says
Orange juice would be a great addition to the glaze Dianne. Great idea. 🙂
Sandy Cirello says
MAVIS, Can I use Craisins in this recipe??
Mavis Butterfield says
I suppose you could, but it wouldn’t taste the same as using nice plump cranberries full of juice.
Cindy Miller says
Mavis, I bought some fresh cranberries. Should I cook them or just pop them into the batter. Your thoughts? TIA
Mavis Butterfield says
Do not cook them! Just pop them in the batter. 🙂
Vicki says
Recipe says to use a tube pan but picture shows a bundt pan…does it matter?
Mavis Butterfield says
This is the pan I used. It’s called a fluted tube pan if you want to look up the dimensions. https://amzn.to/3rL7fAu
Sue says
Any thoughts on whether this batter could be spread out over small loaf pans instead of a tube pan?
Lisa says
Wow. Just wow. We made this last night and had a slice this morning. Now I need more cranberries so I can make another one for my book club. Thanks Mavis!
Mary Neathway says
I thought I had cranberries…. I didn’t. But I had some sour cherries and some raspberries, so combined them, added a bit of grated lemon peel and a touch of cinnamon. Because what is a recipe except a guideline! It’s great and was very easy
JoAnn White says
How do I get notional information for your recipes
DCinMD says
Super delicious and easy to make! Used low fat plain yogurt instead of sour cream and added an extra half cup of fresh cranberries, also subbed in whole wheat flour for half the regular flour. Made into mini Bundt cakes and muffins. Very moist and tasty, this recipe is a keeper, and I’ll be giving away mini cranberry Bundt cakes as Christmas gifts!
Suemn says
This was so good when I made it in early December that I’m making it again today and adding a bit more cranberries. Thanks Mavis!
MartyG says
I made this. Absolutely delicious. Making it again for Christmas dessert.
Robbo says
Made this cake per the recipe with no alterations and it was great. Bookmarked!
Jova says
My eyes can’t find the step about when and how the dry ingredients are combined with wet: before or after sour cream and how much at a time?
Mavis Butterfield says
Look for this >>>>> Add {the flour} to the creamed mixture alternately with the sour cream and almond extract until the batter is nice and smooth.
Nita says
Made this recipe for a brunch last week. Wow, was it delicious! I took another reader’s suggestion & added some orange zest & juice of 1/2 orange to the glaze. It gave a delicious citrus freshness to the cake. Will make this again!