WHAT’S FOR HOLIDAY BREAKFAST?
Cranberry Sour Cream Coffee Cake (Easy Holiday Breakfast Recipe)
Rated 0 out of 5
COOK TIME
55 min
TOTAL TIME
70 minutes
SERVINGS
6-8 servings
If you’re looking for a festive, crowd-pleasing holiday breakfast or a cozy winter treat, this Cranberry Sour Cream Coffee Cake is the perfect recipe. It’s soft, bouncy and bursting with cranberry flavor, and made ultra moist thanks to Hiland Dairy Sour Cream. This is the kind of simple holiday baking that your busy family will love—easy ingredients, quick prep, and a delicious result.
Whether you’re hosting Christmas brunch, bringing a treat to a holiday party, or just want a delicious weekend bake, this Cranberry Coffee Cake will become a new seasonal favorite.
Why You’ll Love This Cranberry Sour Cream Coffee Cake
Perfect holiday flavor – Tart cranberries + warm cinnamon streusel = total Christmas magic.
Ultra soft and moist – Sour cream gives this cake a soft and bouncy texture.
Quick to make – No complicated steps
Great for entertaining – Feeds a crowd and looks beautiful on a brunch table.
Make-ahead friendly – Even better the next day!
Ingredients You’ll Need
Here’s what you need to make this easy cranberry coffee cake at home:
Cake Ingredients
All-purpose flour
Baking powder + baking soda
Salt
Butter
Sugar
Eggs
Hiland Dairy Sour Cream
Vanilla extract
Fresh or frozen cranberries
Chopped Pecans
Cinnamon Streusel Topping
Flour
Brown sugar
Cinnamon
Cold butter
Icing
Powdered sugar
Milk
Vanilla
Using Hiland Dairy Sour Cream makes all the difference—its rich, creamy texture creates a perfectly moist coffee cake with a tender crumb that doesn’t dry out.
How to Make Cranberry Sour Cream Coffee Cake
- Mix the Dry Ingredients
Combine the flour, baking powder, baking soda and salt. Set aside.
Make the Batter
In a stand mixer, mix the butter and sugar. Then add the eggs, vanilla, sour cream and mix again. Add the dry ingredients and milk and mix. Then add the cranberries and pecans and mix those in by hand.
Make the crumble topping
In a small bowl, mix the brown sugar, flour and cinnamon. Add the cold butter and use a fork, pastry cutter or your hand to crumble it all together.
Bake
Pour the mixture into a greased 9 inch baking dish and spread evenly. Then sprinkle the crumble topping over the top. Bake for 45-55 minutes until a toothpick comes out clean.
Ice and Serve
While the cake cools, whisk the powdered sugar, milk and vanilla together until smooth. Drizzle the icing over the top of the coffee cake, cut and serve!
Tips for the Best Sour Cream Coffee Cake
Use full-fat sour cream for the softest texture.
Don’t thaw frozen cranberries—add them frozen to avoid streaking.
Measure your flour correctly (spoon and level!) so the cake stays tender.
Add orange zest for even more holiday flavor.
Let it cool at least 15 minutes before slicing so the cake sets.
Serving Ideas
This Cranberry Sour Cream Coffee Cake is perfect for:
Christmas morning breakfast
Holiday brunch spreads
Office potlucks
Cozy weekend baking
Gifting to neighbors or teachers
Enjoy it warm with a cup of coffee or hot cocoa for the ultimate holiday treat.
How to Store Coffee Cake
Room temperature: 2–3 days (covered tightly)
Refrigerator: Up to 1 week
Freezer: Freeze slices for up to 3 months
Warm slices in the microwave for that fresh-from-the-oven feel.
More Holiday Recipes You’ll Love
Print
Cranberry Sour Cream Coffee Cake
Cranberry Sour Cream Cake is soft, bouncy and bursting with cranberry flavor, and made ultra moist thanks to Hiland Dairy Sour Cream. This is the kind of simple holiday baking that your busy family will love—easy ingredients, quick prep, and a delicious result.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 stick (½ cup) butter, room temperature
¾ cup sugar
2 eggs
1 teaspoon pure vanilla extract
½ cup Hiland Dairy Sour Cream
2 Tablespoons Hiland Dairy Milk
2 cups fresh or frozen cranberries
⅔ cup chopped pecans
Topping
⅓ cup brown sugar
½ cup all-purpose flour
1 teaspoon ground cinnamon
4 Tablespoons butter, cold
⅔ cups chopped pecans
Icing
¾ cup powdered sugar
1 Tablespoon milk
½ teaspoon pure vanilla extract
Instructions
-
Preheat the oven to 350 degrees. Grease a 9 inch square (2 quart) baking dish.
-
In a medium size bowl, whisk together the 1 ½ cup flour, 1 teaspoon baking powder, ¼ teaspoon baking soda and ½ teaspoon salt. Set aside.
-
In a stand mixer or a hand mixer, beat the 1 stick butter and ¾ cup sugar together for about 3 minutes until creamy and fluffy. Scrape the sides down halfway through.
-
Add the 2 eggs and 1 teaspoon vanilla and mix again for a minute. Next, add the ½ cup Hiland Dairy Sour Cream and mix again until combined. Scrape down the sides of the bowl.
-
Add half of the dry ingredient mixture and the 2 Tablespoons milk, mix on low until just combined. Then add the remaining half of the dry ingredients and mix until just combined again.
-
Add the 2 cups of cranberries and ⅔ cups of chopped pecans then mix them in by hand until combined.
-
Pour the cake mixture into the baking dish and set aside.
-
In a separate medium bowl, whisk together the ⅓ cup brown sugar, ½ cup flour and 1 teaspoon cinnamon. Next add the 4 tablespoons of cold butter. Use a fork or even your hands to mix the butter into the dry mixture to form a crumbly mix.
-
Sprinkle the crumb topping over the cranberry cake batter evenly. Bake for about 45-55 minutes. Check at 45 minutes, a toothpick inserted in the middle should come out clean. If not, bake for another 3 minutes then check again and continue until baked.
-
Remove from the oven and let cool slightly while you make the icing.
-
In a small bowl, whisk together the ¾ cup powdered sugar, 1 Tablespoon Hiland Milk and ½ teaspoon vanilla. Whisk until smooth. Add more powdered sugar for a thicker icing and more milk for a thinner drizzle.
-
Drizzle the icing over the warm cake, slice and serve!
Notes
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
- Sign me up. Sign me up. Sign me up. Sign me up. Sign me up. Sign me up.
NEED IDEAS FOR FOODS YOUR KIDS
WILL *ACTUALLY* EAT?
Our best tips for quick and tasty recipes, ideas and more, right to your inbox.