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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.
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Cranberry and Pecan-Streusel Sour Crea Coffee Cake

I had leftover homemade cranberry sauce and Pecan-Streusel from our Thanksgiving feast.  I decided to bake a coffee cake, and layer the two leftover ingredients.  The result was a tender, moist cake with some tang from the cranberry sauce and some crunchy texture from the streusel. It's perfect with a cup of coffee or tea.
Course Dessert
Keyword bundt cake, coffee cake
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 1 Bundt Cake
Author Debby @AFeastfortheEyes.net

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.