Cranberry Crumble Coffee Cake Recipe
Cranberry Crumble Coffee Cake Recipe photo by Taste of Home

Cranberry Crumble Coffee Cake Recipe

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People are delighted to find the ruby cranberry sauce swirled inside this tempting coffee cake. With the crumble topping, moist cake and tangy filling, it won't last long! -Jeani Robinson, Weirton, West Virginia
TOTAL TIME: Prep: 20 min. Bake: 70 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 70 min. + cooling
MAKES: 12 servings


  • 1/4 cup chopped almonds
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1 cup whole-berry cranberry sauce
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup chopped almonds
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons cold butter

Nutritional Facts

1 piece: 368 calories, 17g fat (9g saturated fat), 74mg cholesterol, 266mg sodium, 49g carbohydrate (27g sugars, 2g fiber), 5g protein


  1. Sprinkle almonds over the bottom of a greased 9-in. springform pan; set aside. In a bowl, cream the sugar, butter and vanilla; beat on medium for 1-2 minutes. Add eggs, one at a time, beating well after each addition.
  2. Combine dry ingredients; add to batter alternately with sour cream. Mix well. Spread 3 cups over almonds. Spoon cranberry sauce over batter. Top with remaining batter.
  3. For topping, combine flour, sugar, almonds and vanilla; cut in butter until crumbly. Sprinkle over batter.
  4. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes; remove sides of pan. Serve warm. Yield: 12 servings.
Originally published as Cranberry Crumble Coffee Cake in Taste of Home December/January 1996, p37

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Reviewed Jun. 1, 2013

"Actually, I have used this recipe from time to time and I did make adjustments to this recipe. As there are people who may have an allergy to nuts, I omitted the chopped

almonds on the bottom of the cake. I used 1 tsp. of salt instead of 1/4 tsp. and I also used 3/4 cup of whole-berry cranberry
sauce plus 1/4 cup ground Navel orange.
I think that the orange brings out the flavor and makes for a nice tangy filling!
For the Topping, I used 1/4 cup EACH sugar and firmly packed brown sugar & added 1/2 tsp. ground cinnamon to the topping mixture. I did omit the almonds for the topping. I found that for me, the baking time worked out to bake 60 to 70 minutes & test for doneness with a cake
tester (or a toothpick). I've taken this coffee cake to our chapel from time to time
for our Sunday coffee breaks and this cake has been enjoyed very much! My mother has enjoyed this coffee cake, too!
Dawn E. Lowenstein"

Reviewed Mar. 21, 2013

"This is awesome!!! I used raspberry pie filling in place of cranberries and it was DELISH!"

Reviewed Jun. 4, 2012

"Made this for years. Very good!"

Reviewed Dec. 22, 2011

"Made this cake numerous times. A winner in my household!"

Reviewed Dec. 9, 2010

"This was a great way to use the unused cranberry sauce and sour cream from Thanksgiving."

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