This Cranberry Pecan Streusel Sour Cream Coffee Cake is a perfect way to use up any leftover cranberry sauce. The sour cream in the cake batter is for moisture insurance. There’s also a hint of almond extract with a crunch of a pecan streusel. It’s perfect with a cup of coffee or tea.
This cake was inspired when I had leftover cranberry sauce from our Thanksgiving dinner.
I also had a container of Pecan-Streusel that I made for the Quintessential Sweet Potato Casserole (a family favorite). I did some website searches for ideas and then… Bundt Cake! Why not, since all of the pumpkin pie was devoured gone.
The cake batter was a basic dough that I use– unsalted butter, sugar, eggs, sour cream (extra moisture), and vanilla. I like to add almond flavor to many of my cakes (since I adore it). This additional flavor is completely optional.
I layered half of the streusel topping at the bottom of a prepared bundt cake pan. When preparing my bundt pans, I use a product that has never failed me. I use “Baker’s Joy“ spray. It’s easier than using butter and flour. Just spray and that bundt cake will slip out (after cooled properly and with patience by not rushing the process).
I scooped half the batter on the streusel, then added the cranberry sauce and then swirled the cranberries into the batter with a knife. I then layered the remaining streusel on top, and then the remaining batter.
TIP: Since I do a lot of cookie baking, I purchased a set of stainless steel cookie scoops in three sizes. I use them constantly. The largest scoop makes measuring out cake batter a breeze! I then use an off-set spatula to even out the dough.
I have a collection of Nordic Ware bundt pans. This pan one is a favorites, because of its square shape. Of course, you can make this cake in any shape cake pan that you desire!
Baked at 350F for about 55 minutes, the cake puffed up beautifully and I allowed it to cool on a wire rack for about 15 minutes.
After resisting the urge to remove the cake too early, I placed a wire rack on top and flipped over the cake. This is the moment you hold your breath and hope the cake won’t break. Voila! The cake slipped right out! Baker’s Joy Baking Spray… I swear by it!
About an hour later, I decided to cut into it since natural light was fading. Who am I kidding? I wanted to see if this cake turned out okay and I was hungry for something sweet.
My afternoon cuppa tea is at the ready…and I take a taste…
TASTING NOTES: Fortunately, the cake is both moist and very tender, and slightly warm. I wondered if layering the bottom of the pan with streusel was wise– because you couldn’t see it and it was absorbed into the cake batter. As it turned out, the top of the cake had a wonderful crunch to it. I really love adding toasted pecans to streusel, but walnuts could work just as well– or leave out the nuts if you’re allergic or just don’t like them. I could taste the butter, vanilla and a hint of almond.
THE NEXT MORNING the cake had a bit of a transformation– but in a good way. The cake crumb had become slightly denser as it had completely cooled. We enjoyed a slice with our morning coffee and it was absolutely delicious! I do love baking bundt cakes. They’re so easy.
Cranberry and Pecan-Streusel Sour Crea Coffee Cake
Ingredients
For the Streusel
- 1/2 cup brown sugar
- 1/2 cup pecans finely chopped
- 1/4 cup flour
- 1.4 tsp salt
- 2 tsp cinnamon I used 2 tsp pumpkin pie spice
- 1/4 cup butter cut in pieces and at room temperature
For the Cake
- 3 cups all-purpose flour unbleached
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1 1/2 cups sugar
- 3 large eggs
- 2 tsp vanilla extract
- 3/4 tsp almond extract
- 1 cup sour cream
- 3/4 cup cranberry sauce not jellied but homemade
Instructions
- Preheat the oven to 350F. Prepare a cake or bundt pan with lots of flour and butter. TIP: I use Baker's Joy spray and it keeps my bundt cakes from sticking.
- For the streusel: Mix the flour and sugar and combine with the butter until it resembles coarse crumbs. Add the pecans, mix and set aside.
For the cake:
- In a small bowl, whisk together the flour, baking powder, soda and salt.
- With a mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed.
- Add the eggs one at a time, beating well for a minute or so after each addition.
- Add the vanilla and and almond extract, beat well.
- Add the sour cream, beating and scraping down the sides if needed.
- Gradually add the dry ingredients on low speed, just until incorporated.
- Add half the streusel to the bottom of the cake/bundt pan.Add half of the cake batter. TIP: I use an ice cream scoop to make a more even amount and layer of batter.
Add the cranberry sauce, and gently swirl with a sharp knife. - Add the remaining streusel.
Add the remaining batter and even out with a spatula (I use an off-set spatula). - Bake for 45-55 minutes, and insert a long wooden pick. If the pick comes out clean (a few crumbs are okay) the cake is done.
- Allow the cake to cool for 10 minutes (I place mine on a wire rack).Place a wire rack on top and invert, hold your breath, and watch the cake release! Allow to cool completely before moving to a cake plate.
I miss blogging with you, Debby, from 2009, when I had my blog! (the little red house with the white porch). You always had good recipes. I subscribed to your emails at that time, so long ago, and still receive them and try to keep up with your blog when I can. Glad to see you are faithful and still blogging. Wish I would have continued with my own blog! LOL! Anyway, your recipes always look great, and as I read this post and your last comment, I must say: Stick with your Mutti’s old-time recipes! They will never fail you, as I’m sure you will agree! Take care! HAVE A WONDERFUL CHRISTMAS! –gv
Hi Gloria! Yes, of course, I remember you. I’m still plugging along, ten years today! Thanks for keeping in touch.
Followed the recipe and it was delicious!!
Thank you for the positive feedback!