Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping

Fresh cranberries and pecans star in this sour cream coffee cake with a sweet crumb topping that's great for entertaining.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 518 Calories

Ingredients

• 1 cup white sugar
• 1 pinch salt
• 1 tablespoon vanilla extract
• 1 tablespoon baking powder
• 3 large eggs
• 1 teaspoon kosher salt
• 1 cup unsalted butter, at room temperature
• 2 cups chopped fresh cranberries
• 0.5 teaspoon ground cinnamon
• 0.5 cup all-purpose flour
• 0.5 cup white sugar
• 0.5 cup brown sugar
• 0.75 cup sour cream
• 0.5 cup light brown sugar
• 0.25 cup cold unsalted butter
• 0.5 cup chopped pecans, or to taste
• 1.25 cups whole milk
• 3.6666667461395 cups all-purpose flour

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.

Step 2

Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.

Step 3

Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.

Step 4

Combine flour, baking powder, and salt for cake in a large bowl.

Step 5

Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.

Step 6

Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.

Step 7

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.