Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping: A Festive Delight

Italian Chef Team

4 months ago

Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping: A Festive Delight

Coffee cake is a timeless classic, perfect for breakfast, brunch, or a sweet treat any time of day. This Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping elevates the traditional recipe with the tartness of cranberries, the richness of sour cream, and the satisfying crunch of a pecan-studded crumb topping. It’s a festive and flavorful bake that’s sure to impress your friends and family. This recipe provides detailed instructions to ensure a moist, delicious, and visually appealing coffee cake every time.

Why This Recipe Works

This recipe stands out for several reasons:

* **Moist and Tender Cake:** The addition of sour cream is the secret ingredient to a supremely moist and tender cake. Sour cream adds fat and acidity, which tenderizes the gluten in the flour, resulting in a soft and delicate crumb.
* **Tangy Cranberry Burst:** Fresh or frozen cranberries provide a delightful tartness that complements the sweetness of the cake and adds a vibrant pop of color.
* **Crunchy Pecan Crumb Topping:** The pecan crumb topping adds a delightful textural contrast to the soft cake and provides a nutty, buttery flavor that’s simply irresistible.
* **Easy to Make:** While it looks impressive, this coffee cake is surprisingly easy to make. The recipe is straightforward, with clear instructions and readily available ingredients.
* **Perfect for Any Occasion:** This coffee cake is perfect for holiday gatherings, potlucks, or a cozy weekend brunch. Its festive flavors and beautiful presentation make it a crowd-pleaser.

## Ingredients

Here’s a breakdown of the ingredients you’ll need for each component of the coffee cake:

**For the Crumb Topping:**

* 1 cup all-purpose flour
* 1/2 cup granulated sugar
* 1/4 cup packed light brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
* 1/2 cup chopped pecans

**For the Cake:**

* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 3/4 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream
* 1 cup fresh or frozen cranberries

## Equipment

* 9-inch springform pan
* Mixing bowls
* Electric mixer (stand or hand mixer)
* Measuring cups and spoons
* Rubber spatula
* Whisk
* Parchment paper (optional)

## Step-by-Step Instructions

Follow these detailed instructions to create the perfect Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping:

**1. Prepare the Crumb Topping:**

* In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt.
* Add the cold, cubed butter to the dry ingredients.
* Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. You should have small clumps of butter incorporated throughout.
* Stir in the chopped pecans.
* Set the crumb topping aside in the refrigerator while you prepare the cake batter. This helps the butter stay cold and prevents the topping from melting during baking.

**2. Prepare the Cake Batter:**

* Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. You can also line the bottom of the pan with parchment paper for easy removal.
* In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the dry ingredients.
* In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for incorporating air into the batter, which contributes to a light and airy cake.
* Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
* In a separate bowl, combine the sour cream.
* Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough cake. Start by adding about a third of the dry ingredients to the creamed butter and sugar, mix until just combined. Then add half of the sour cream and mix. Then add another third of the dry ingredients and mix. Then add the remaining sour cream and mix. Finally add the remaining dry ingredients and mix until just combined.
* Gently fold in the cranberries. Distribute them evenly throughout the batter.

**3. Assemble and Bake the Coffee Cake:**

* Pour the cake batter into the prepared springform pan and spread it evenly.
* Sprinkle the crumb topping evenly over the cake batter, covering the entire surface.
* Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 55 minutes.
* If the crumb topping starts to brown too quickly, tent the cake with aluminum foil for the last 15-20 minutes of baking.
* Let the coffee cake cool in the pan for 10-15 minutes before releasing the sides of the springform pan. This allows the cake to set slightly and prevents it from breaking apart.
* Carefully remove the coffee cake from the bottom of the springform pan and transfer it to a wire rack to cool completely.

**4. Serving and Storing:**

* Once the coffee cake is completely cool, you can slice and serve it. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
* Store leftover coffee cake in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage. To freeze, wrap the coffee cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.

## Tips for Success

* **Use Room Temperature Ingredients:** Room temperature butter and eggs emulsify more easily, resulting in a smoother and more cohesive batter. This leads to a more tender and evenly baked cake. Take the butter and eggs out of the refrigerator at least 30 minutes before you start baking.
* **Don’t Overmix the Batter:** Overmixing the batter develops the gluten in the flour, resulting in a tough cake. Mix the batter until just combined, and avoid stirring it excessively.
* **Use Cold Butter for the Crumb Topping:** Cold butter is essential for creating a crumbly texture. If the butter is too soft, the topping will be greasy and won’t form proper crumbs.
* **Adjust Baking Time as Needed:** The baking time may vary depending on your oven. Start checking for doneness around 55 minutes and adjust the baking time accordingly.
* **Let the Cake Cool Completely:** Letting the cake cool completely before slicing prevents it from crumbling and allows the flavors to fully develop.
* **Variations:** Feel free to experiment with different variations of this recipe. You can add other fruits, such as blueberries or raspberries, to the cake batter. You can also substitute the pecans in the crumb topping with other nuts, such as walnuts or almonds. You can add lemon zest or orange zest for a citrusy flavor. You can also drizzle the finished cake with a simple glaze made from powdered sugar and milk.

## Troubleshooting

* **Cake is dry:** This could be due to overbaking or using too much flour. Make sure to measure the flour accurately and avoid overbaking the cake. Adding extra sour cream can also help create a moister cake.
* **Cake is sinking in the middle:** This could be due to using too much leavening agent or opening the oven door too frequently during baking. Make sure to use the correct amount of baking powder and baking soda, and avoid opening the oven door until the cake is almost done.
* **Crumb topping is too soft:** This could be due to using butter that is too soft. Make sure to use cold butter for the crumb topping.
* **Cake is browning too quickly:** This could be due to the oven being too hot. Lower the oven temperature slightly and tent the cake with aluminum foil to prevent it from browning too quickly.

## Serving Suggestions

This Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping is delicious on its own, but here are a few serving suggestions to elevate your experience:

* **Warm with a scoop of vanilla ice cream:** The warmth of the cake and the coldness of the ice cream create a delightful contrast.
* **With a dollop of whipped cream and a sprinkle of cinnamon:** A simple yet elegant addition.
* **Alongside a cup of hot coffee or tea:** The perfect pairing for a cozy morning or afternoon treat.
* **As part of a brunch spread:** Include it with other breakfast favorites like eggs, bacon, and fruit.
* **Drizzled with a simple glaze:** A glaze made from powdered sugar and milk adds extra sweetness and visual appeal. For a citrusy glaze add lemon or orange juice instead of milk.

## Nutritional Information (approximate per slice)

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

* Calories: 400-450
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 75-85mg
* Sodium: 200-250mg
* Carbohydrates: 50-60g
* Sugar: 30-35g
* Protein: 4-5g

## Conclusion

This Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping is a delightful and festive treat that’s perfect for any occasion. The combination of tart cranberries, rich sour cream, and crunchy pecan crumb topping creates a symphony of flavors and textures that will tantalize your taste buds. With its easy-to-follow instructions and readily available ingredients, this recipe is a must-try for any home baker. So, gather your ingredients, preheat your oven, and get ready to bake a coffee cake that will impress your friends and family. Enjoy!

## Recipe Card

**Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping**

**Yields:** 12 servings
**Prep time:** 30 minutes
**Cook time:** 55-65 minutes

**Ingredients:**

**Crumb Topping:**

**Cake:**

**Instructions:**

1. **Prepare the Crumb Topping:** In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the pecans. Refrigerate while you prepare the cake batter.
2. **Prepare the Cake Batter:** Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the cranberries.
3. **Assemble and Bake:** Pour the cake batter into the prepared springform pan and spread it evenly. Sprinkle the crumb topping evenly over the cake batter. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10-15 minutes before releasing the sides of the springform pan. Cool completely on a wire rack.
4. **Serve:** Slice and serve. Enjoy!

## Related Posts

Consider linking to these related blog posts for further reading:

* Classic Coffee Cake Recipe
* Sour Cream Cake Variations
* Best Crumb Topping Recipes
* Holiday Baking Ideas

By following this detailed recipe and the tips provided, you’ll be well on your way to creating a delicious and impressive Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping. Happy baking!

Tags: Bacon, Brown sugar, Recipe, Recipes, Sweetness