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Cranberry Crumble Coffee Cake

Cranberry Crumble Coffee Cake is tender and lightly sweet. It has a lovely ribbon of tart cranberry sauce that cuts a path through the middle and is topped with a crunchy, streusel nut topping.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 5 mins
Course Breakfast, Dessert, Snack
Cuisine American


  • 1/4 cup chopped almonds
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups flour
  • 1-1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 8oz sour cream
  • 1 14oz can cranberry sauce use with or without whole berry


  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/2 cup chopped almonds
  • 1/2 tsp vanilla extract
  • 3 tbsp butter


  • Grease the bottom and sides of a 9 inch springform pan. Sprinkle the chopped almonds into the bottom of the pan.
  • in a medium size bowl, cream the sugar, butter and vanilla.
  • Add the eggs one at time and mix thoroughly before adding the next. Add the sour cream and stir to fully incorporate.
  • Combine the dry ingredients and then slowly add it to the wet mixture, make sure you mix well.
  • Spread about 3 cups of the batter over the top of the nuts in the springform pan.
  • Stir the cranberry sauce first to make sure it is loose enough to spread and pour this over the batter, spread out gently with knife, then cover with remaining batter.
  • For the topping, add all of the ingredients together in a small bowl and then cut in the butter until it is coarse and crumbly, then sprinkle this mixture all over the top of the batter.
  • Place into an oven preheated to 350 degrees for about 65 minutes or until a wooden toothpick inserted into the middle comes out clean. Let cool on a wire rack for 15-20 minutes before removing the sides of the springform pan. Enjoy!
Keyword Cranberry Crumble Coffee Cake