Cranberry Coffee Cake

Cranberry Coffee Cake

A festive sour cream coffee cake studded with tart cranberries is a lovely holiday and winter dessert. Fresh cranberries add pops of color and flavor.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 16 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Preheat the oven to 350 F and grease a 10-cup bundt pan with cooking spray or softened butter. Coat the pan with granulated sugar, knocking out any excess.
  3. Step 3

    To make the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  4. Step 4

    Add the chopped cranberries and whisk again.
  5. Step 5

    In a large bowl, vigorously whisk together the sugar, oil, and vanilla for about 30 seconds.
  6. Step 6

    Add the eggs and yolks, whisking after each to combine.
  7. Step 7

    Using a flexible spatula fold the dry ingredients into the wet in two additions, alternating with two additions of the sour cream. Stop folding as soon as the flour disappears. Do not overmix.
  8. Step 8

    Transfer the batter to the prepared pan and smooth the top. Bake for about 50 to 60 minutes, rotating at the halfway point. The cake is ready when a toothpick inserted in the center comes out with a moist crumb or two.
  9. Step 9

    Let the cake cool in the pan for about 5 minutes right side up. Then flip the pan onto a cooling rack for an additional 5 before lifting the pan off of the cake. Let cool to room temperature before drizzling with the glaze.
  10. Step 10

    To make the glaze, whisk together the confectioners' sugar, sour cream, vanilla, and salt.
  11. Step 11

    Drizzle over the cake. Let the glaze set for about 30 minutes or so before slicing and serving.