12/22/13

Sour Cream Coffee Cake with Cranberry Pecan Streusel

sour cream coffee cake with cranberry pecan streusel

My husband’s family is in town for the holidays. And one of my favorite things about having house guests is the excuse to stock up the fridge and bake up a storm. I consider having a fully stocked kitchen and fresh baked treats on the counter integral in becoming hostess of the mostess. 

And speaking of baked treats, my father-in-law drinks black coffee like it’s going out of style – and he loves having a bite of something sweet to go along with it. So naturally, I figured coffee cake would be the perfect solution. With a holiday twist, of course. ‘Tis the season! So I added a Cranberry Pecan Streusel topping to my go-to Sour Cream Coffee Cake recipe. And, holy smokes. This recipe is a keeper.

sour cream coffee cake with cranberry pecan streusel

Sour cream – like yogurt or pudding – gives cake batter a super moist consistency. But it’s the streusel topping that really seals the deal in this recipe. The combination of tart fresh cranberries, savory pecans, oats and sugar really pack a punch and give a special oomph to this breakfast treat. It’d be perfect for serving on Christmas morning. Or, let’s be honest. Anytime. 

Happy holidays!

sour cream coffee cake with cranberry pecan streusel

 

Sour Cream Coffee Cake with Cranberry Pecan Streusel

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Cranberry Pecan Streusel Topping
1 1/2 cups flour
1 cup oats
1 cup pecans, coarsely chopped
1 cup light brown sugar
1 tsp course salt
1 stick + 6 T unsalted butter, softened
1 1/2 cups fresh cranberries

Coffee Cake
2 1/2 cups flour
1 tsp baking powder
3/4 tsp baking soda
1 tsp course salt
2 sticks unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/4 cup sour cream
2 tsp vanilla extract

Cranberry Pecan Streusel Topping
Whisk flour, oats, pecans, brown sugar, cinnamon and salt in a large bowl. Mush the butter into the mixture with your fingers, pressing together to form clumps. Add the cranberries and toss gently. Put topping in the refrigerator while you’re making the cake.

Coffee Cake
Preheat the oven to 350. Whisk flour, baking powder, baking soda and salt together and set aside. Beat butter and sugar together on medium for 2 minutes, and then beat the eggs in one at a time. Next, beat in the vanilla and sour cream. Finally, beat in the dry ingredients in small sections.
Spread batter into a greased 9×13 baking dish (note: I used a slightly smaller dish and had a bit of overflow while baking!). Cover with streusel topping. Bake for 1 hour 15 minutes. Let the cake cool before cutting slices.

Margaritas in the Rain http://margaritasintherain.com/

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