Cranberry Sour Cream Coffee Cake. A gorgeous, EASY recipe to make for Christmas breakfast or a holiday brunch.
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Cranberry Sour Cream Coffee Cake

Yield: 8 servings
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
1 hr
Cranberries and almond extract transform this classic "sour cream" coffee cake into the perfect holiday breakfast. Easy to make and a total crowd pleaser!

Ingredients

For the Cranberry Coffee Cake:

  • 1/2 cup unsalted butter — (1 stick), at room temperature
  • 1 cup granulated sugar — plus 2 tablespoons
  • 2 large eggs — at room temperature
  • 1 cup low-fat plain Greek yogurt — (or full-fat) you can use fat free, but the cake will be slightly less moist
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 2 cups white whole wheat flour
  • 3/4 cup  all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder — I recommend using aluminum free
  • 1/2 teaspoon salt
  • 3/4 cup fresh cranberries — (or frozen and thawed)

For the Glaze:

  • 3/4  cup powdered sugar — plus additional as needed
  • 2 tablespoons plain Greek yogurt
  • 1/2 teaspoon pure almond extract

Instructions

  1. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Generously butter and flour a 10-cup or larger bundt pan. Set aside.
  2. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, incorporating fully between each. Scrape down the sides of the bowl, then add the Greek yogurt, vanilla extract, and almond extract.
  3. In a separate medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, and salt. Add to the butter/yogurt mixture and beat gently until evenly combined. Fold in the cranberries.
  4. Pour the batter into the prepared pan, smooth the top, then bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan on a wire rack for 5 minutes. Turn out of the pan onto the rack and allow to cool a few more minutes.
  5. Make the glaze: In a small bowl, whisk together powdered sugar, Greek yogurt, and almond extract until smooth. If you desire a thicker glaze, add additional powdered sugar a tablespoon at a time until you reach the desired consistency. Drizzle the glaze over the cake, then slice and serve.

Recipe Notes

  • Store leftover cranberry coffee cake well wrapped at room temperature for up to 2 days.
Course: Dessert
Cuisine: American
Keyword: Cranberry Sour Cream Coffee Cake, Easy Homemade Cake Recipe

Nutrition Information

Amount per serving (1 (of 8)) — Calories: 455, Fat: 14g, Saturated Fat: 8g, Cholesterol: 82mg, Sodium: 347mg, Carbohydrates: 73g, Fiber: 5g, Sugar: 40g, Protein: 10g

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