|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 1g||4%|
|Total Sugars 37g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When the weather cools and cranberries begin appearing in the market, there is no better place to put them to use than in a rich, soft-crumbed sour cream coffee cake (with a sparkling sugar-dusted exterior, to boot). Two generous cups are coarsely chopped and added to an easy batter. The oil in the batter makes the cake extra moist and helps it remain that way for days, as do a couple of egg yolks. A glug of vanilla adds flavor and marries beautifully with the tart berries, and a slightly tangy sour cream glaze post-bake makes for the prettiest of finishes.
Moreover, because coffee cakes baked in bundt pans are particularly special, a festive cake like this demands one. And though it’s true that removing a cake from such a pan can be tricky, the interior of the pan here is coated in granulated sugar, resulting in a cake that not only pops from its pan with ease, but is gorgeous for the holidays with a sparkly finish. Serve at a wintertime brunch, tea time, or as dessert.
For the Cake:
3 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 cups fresh cranberries , coarsely chopped (or frozen)
2 cups granulated sugar (plus more for sprinkling in the pan)
1 cup vegetable oil (or mild olive oil)
1 tablespoon vanilla extract
2 large large eggs
2 large egg yolks
2 cups sour cream
For the Glaze:
1 1/2 cups confectioners' sugar
1/4 cup sour cream
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Gather the ingredients.
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.
To make the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
Add the chopped cranberries and whisk again.
In a large bowl, vigorously whisk together the sugar, oil, and vanilla for about 30 seconds.
Add the eggs and yolks, whisking after each to combine.
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.
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.
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.
To make the glaze, whisk together the confectioners' sugar, sour cream, vanilla, and salt.
Drizzle over the cake. Let the glaze set for about 30 minutes or so before slicing and serving.
How to Store
The cake will keep lightly covered on the counter for up to 3 days and might just be better on day two.
- Coarsely chop the cranberries by slicing each one in at least half. This precludes the berries from sinking and distributes them more evenly through each slice of cake.
- Generously grease the pan (with either cooking spray or softened butter) before dusting it with sugar so you are sure to create a thick coat. Be generous with the sugar, knocking out any excess.
- Stir the batter gently after you add the dry ingredients to ensure you do not over mix. Overmixing will result in a tough cake.
- If you do not want to use sugar to coat your cake, you may use flour.
- If you cannot find fresh cranberries, you can use frozen and there is no need to defrost them.
- If you do not want to use cranberries, you may substitute another berry such as blueberries, raspberries, strawberries (coarsely chopped) or blackberries.