Details
16 people
20 minutes
60 minutes
1 hour 20 minutes
1 bundt cake
When the weather gets cooler and cranberries start showing up in stores, it’s the perfect time to bake a soft, rich sour cream coffee cake. The Cranberry Coffee Cake has a tender inside with a sparkling sugar-coated top.
You’ll chop up two big cups of cranberries and mix them into a simple batter. The oil in the batter helps keep the cake extra moist for days, along with a couple of egg yolks. Adding a good splash of vanilla brings out the flavor and goes well with the tartness of the cranberries.
After baking, the cake gets a slightly tangy sour cream glaze that makes it look beautiful and adds a delicious finishing touch.
Bundt pans give coffee cakes a special touch, and this festive cake is perfect for one. Though it can sometimes be tricky to get a cake out of a bundt pan, here’s a helpful tip: coat the inside of the pan with granulated sugar.
This not only makes it much easier to remove the cake, but it also gives the cake a sparkly, festive look—just right for the holidays. Whether you’re hosting a winter brunch, enjoying tea time, or serving dessert, this cake is sure to impress.
Ingredients
Ingredients for the Cake:
These are all the ingredients you’ll need to bake a soft, delicious cake with a bit of sparkle from the sugar on the outside.
Ingredients for the Glaze:
These ingredients will come together to create a smooth glaze that adds a nice, slightly tangy taste to the top of the cake, making it even more delicious.
Steps to Make Cranberry Coffee Cake:
- Gather your ingredients. Make sure you have everything you need ready before you start.
- Preheat the oven to 350°F (175°C). Take a 10-cup bundt pan and grease it with cooking spray or some softened butter. Then, sprinkle granulated sugar inside the pan, shaking out any extra sugar to coat the inside evenly.
- Make the cake batter: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt until everything is mixed well.
- Add the chopped cranberries to the dry mixture and whisk it again so the cranberries are evenly distributed.
- In a large bowl, pour in the sugar, oil, and vanilla extract. Whisk these ingredients together strongly for about 30 seconds until they are well combined.
- Add the eggs and egg yolks to the mixture one at a time, whisking well after each addition to make sure everything is mixed together smoothly.
- Combine the dry and wet ingredients: Use a flexible spatula to gently fold the dry ingredients into the wet mixture in two parts. Alternate this with two parts of sour cream. Be careful to stop folding as soon as you don’t see any more flour; it’s important not to overmix.
- Transfer the batter into the prepared bundt pan, smoothing the top with your spatula. Place the pan in the oven and bake the cake for about 50 to 60 minutes. Remember to rotate the pan halfway through baking. The cake is ready when you can insert a toothpick in the center, and it comes out with a few moist crumbs sticking to it.
- Cool the cake: Let the cake cool in the pan for about 5 minutes while it’s right side up. After that, flip the pan onto a cooling rack and let it sit for another 5 minutes before carefully lifting the pan off the cake. Allow the cake to cool completely at room temperature before adding the glaze.
- Make the glaze: In a bowl, whisk together the powdered sugar, sour cream, vanilla extract, and salt until it becomes smooth.
- Drizzle the glaze over the cooled cake. Let the glaze set for about 30 minutes before you slice and serve the cake. Enjoy!
How to Store:
You can keep the cranberry coffee cake at room temperature, lightly covered, for up to 3 days. In fact, it might taste even better by the second day as the flavors have time to blend together. Just make sure it’s not exposed to air, so it stays fresh and delicious!
Tips:
- When you chop the cranberries, cut each one in half at least. This will help stop the berries from sinking to the bottom of the cake and will spread them out more evenly throughout each slice.
- Before adding sugar to the bundt pan, make sure to grease it well with cooking spray or softened butter. This step is important because it creates a thick coat that keeps the cake from sticking. Don’t be afraid to use a lot of sugar; just remember to shake out any extra after you coat the pan.
- When you mix the batter, be gentle after you add the dry ingredients. Stir it lightly so you don’t mix it too much. If you overmix, the cake can end up tough instead of soft. Being careful when mixing will help make sure your cake turns out light and tasty!
Recipe Variations:
- If you don’t want to use sugar to coat your cranberry coffee cake, you can use flour instead.
- If you can’t find fresh cranberries, frozen cranberries work perfectly too, and you don’t need to thaw them before using.
- If you’d rather not use cranberries at all, you can switch them out for other types of berries. You can use blueberries, raspberries, or even strawberries (just chop them up a bit), or blackberries. Each kind of berry will add its own delicious flavor to the cranberry coffee cake!
Nutrition Facts (per serving):
437 Calories
22g Fat
57g Carbohydrates
5g Protein
