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Whole Wheat Cranberry Sour Cream Coffeecake

Annacia *


This moist, dense (but not heavy) coffeecake, aromatic with cinnamon and a buttery streusel topping, offers a thin layer of whole-berry cranberry sauce just below its surface. Add dried cranberries to the batter for a more assertively cranberry cake, if you like; but this version is pleasingly simple. And it's a tasty way to add healthy whole grains and fiber to your family's breakfast.

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Yield: 2 dozen 2" squares.
20 Min
40 Min



5 Tbsp
cold butter
1/2 c
brown sugar, firmly packed
1/8 tsp
2 tsp
ground cinnamon
2 tsp
vanilla extract
1 c
white whole wheat flour
2 Tbsp
white whole wheat flour


1 c
whole berry cranberry sauce, stirred to break up any clumps


1/2 c
1 c
brown sugar
2 Tbsp
brown sugar
large eggs
1 c
sour cream, low-fat is fine, avoid nonfat
1/4 tsp
almond extract
1 tsp
vanilla extract
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
2 c
white whole wheat flour


1Preheat the oven to 350°F Lightly grease a 9" x 13" pan.
2To make the streusel:

In a large bowl, beat together all of the streusel ingredients until even crumbs form.

Scoop the mixture into a smaller bowl, and set it aside.
3To make the batter:

In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), beat together the butter and brown sugar until smooth.
4Beat in the eggs one at a time, scraping the bowl and again beating until smooth.

The mixture may look slightly curdled; thats OK.
5Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour.

The batter will be fairly stiff.
6Scoop the batter into the prepared pan, smoothing it to the edges.
7Stir the cranberry sauce to break up any clumps, and spread it atop the cake.

If you buy whole-berry cranberry sauce, you'll probably find yourself with a 14-ounce can, with only about 2/3 of it used for this recipe. Can you just go ahead and spread the rest onto the cake? Yes, but it may create more "hills and valleys" in the cake; the volume of sauce will become significant enough to sink down into the cake, rather than lie on the surface under the streusel. All good; your choice.
8Sprinkle the streusel evenly atop the cake.
9Bake the cake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.
10Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!).

About Whole Wheat Cranberry Sour Cream Coffeecake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium, Soy Free