Whole Wheat Cranberry Sour Cream Coffeecake Rezept

Indulge in this irresistible Whole Wheat Cranberry Sour Cream Coffeecake! This moist, dense yet light coffeecake boasts a delightful cinnamon aroma and a crunchy buttery streusel topping. A thin layer of whole-berry cranberry sauce adds a burst of tartness beneath the streusel, creating a flavor explosion in every bite. For a more intense cranberry experience, add dried cranberries to the batter. This recipe is wonderfully simple, perfect for a wholesome and delicious breakfast treat, packed with healthy whole grains and fiber. A 14-ounce can of whole-berry cranberry sauce is recommended; you'll only need about 2/3 for the recipe. Feel free to spread the rest on top for an extra cranberry boost, though it might create a more rustic, textured finish!

Vorbereitung 20 Min.
Kochzeit 60 Min.
Kalorien 209 kcal
Eiweiß 5g
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Whole Wheat Cranberry Sour Cream Coffeecake 77

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Zutaten für Whole Wheat Cranberry Sour Cream Coffeecake

  • 3/4 cup unsalted butter
  • 2 cups light brown sugar, packed
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 1/4 cups white whole wheat flour
  • 1 cup whole berry cranberry sauce
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 teaspoon almond extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats

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Zubereitung von Whole Wheat Cranberry Sour Cream Coffeecake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, cream together the butter and sugars until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the sour cream and vanilla.
  4. In a separate bowl, whisk together the flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in the dried cranberries (if using).
  7. Spread about 2/3 cup of the cranberry sauce evenly over the bottom of the prepared pan.
  8. Pour the batter over the cranberry sauce and spread evenly.
  9. In a small bowl, combine the streusel ingredients: brown sugar, flour, oats, cinnamon, and cold butter. Use your fingers or a pastry blender to cut the butter into the mixture until it resembles coarse crumbs.
  10. Sprinkle the streusel topping evenly over the batter.
  11. Bake for 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the coffeecake cool in the pan for at least 10 minutes before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

77g

Fat

26g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts The Americas American Healthy Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Desserts Fruit American Vegetarian Cakes Dietary Comfort Food Berries Brunch Taste Mood Number Of Servings From Scratch

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Whole Wheat Cranberry Sour Cream Coffeecake?

Whole Wheat Cranberry Sour Cream Coffeecake dauert insgesamt etwa 80 Minuten – ungefähr 20 Minuten Vorbereitung und 60 Minuten Kochzeit.

Wie viele Kalorien hat Whole Wheat Cranberry Sour Cream Coffeecake?

Whole Wheat Cranberry Sour Cream Coffeecake hat etwa 209 Kalorien pro Portion, mit ungefähr 5 g Eiweiß, 10 g Kohlenhydraten und 13 g Fett.

Welche Zutaten brauche ich für Whole Wheat Cranberry Sour Cream Coffeecake?

Die wichtigsten Zutaten für Whole Wheat Cranberry Sour Cream Coffeecake sind Butter, Brown Sugar, Salt, Ground Cinnamon, Vanilla Extract, White Whole Wheat Flour. Die vollständige Liste mit Mengenangaben findest du oben.

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