Cranberry Orange Sour Cream Coffee Cake

Grab a cup of coffee and enjoy this tasty cake!

  • preparation

    Preparation time

    50 Minutes

  • portions


    8-12 Slices

  • cooks

    Cooks In

    20 Minutes


A tasty recipe we've been holding out on you! This recipe originally came from Becca of The Salted Cookie Blog in 2020 as part of our "Year of the Cranberry Food Blogger Challenge". It's great paired with coffee or tea. Bring the cake to a brunch or as a dessert to a dinner party. The crowd will love it! 



Coffee Cake:

  • 1 Stick of Butter, Softened 
  • 1 Cup Sugar
  • 1 Tbsp. Orange Zest
  • 1 Tsp. Vanilla Extract
  • 2 Eggs
  • 1/4 Cup Fresh Orange Juice
  • 1 Cup Sour Cream
  • Dash of Salt
  • 2 Cups All-Purpose Flour
  • 1 Tsp. Baking Soda
  • 1 Tsp. Baking Powder
  • 2 Cups Frozen Cranberries (No need to thaw)

Cinnamon Sugar Topping:

  • 1/2 Cup Finely Chopped Walnuts
  • 1 Tsp. Cinnamon
  • 1/4 Cup Sugar

  1. Preheat oven to 350 F. Grease a bundt pan with non-stick spray or butter and set aside. 
  2. Make the cinnamon sugar topping by mixing sugar, cinnamon and walnuts in a small bowl and set aside. 
  3. In a large mixing bowl, beat softened butter, sugar, and orange zest until creamy. 
  4. Add in the vanilla, eggs, and orange zest and mix well. 
  5. On low speed, mix in sour cream, flour, salt, baking soda, and baking powder until just combined. 
  6. Fold in the frozen cranberries until evenly distributed. 
  7. Sprinkle a little of the sugar/nut mix in the bottom of the greased pan. 
  8. Slowly pour half of the cake batter and sprinkle a little more of the sugar/nut mixture. Continue pouring the rest of the cake batter in the pan and top with more of the sugar/nut mix. 
  9. Bake for 45-55 minutes.
  10. Let the cake cool for at least a half hour before transferring to a plate. Enjoy while warm or store in airtight container. 


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