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Cranberry Sour Cream Coffee Cake w/ Struesel


From Williams Sonoma

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  • Stuesel Topping
  • 1 stick unsalted butter, cut into 8 pcs
  • 1/4 C sugar
  • 3/4 plus 2 T flour
  • Cake
  • 1 1/4 C sour cream
  • 1 1/4 t baking soda
  • 1/8 t sea salt
  • 1 stick unsalted butter (rm temp)
  • 1 1/4 C sugar
  • 2 eggs, slightly beaten
  • 1 3/4 C flour
  • 1 3/4 t baking powder
  • 1/2 C chocolate chips
  • 1/2 C driend cranberries, soak in warm water for 15 mins and squeeze dry w/ papertowels.


Servings 10


Step 1

Struesel: In chilled bowl, mix butter, sugar and flour. Cut w/ 2 knives til crumbs. Mix and squeeze w/ hands til into several firm pieces. Cover and refrig

Cake: Mix sour cream w/ baking soda and salt. Set aside.
Mix butter, sugar and eggs til fluffy. 3-5 mins.
Sift in flour, baking powder and mix. Beat in sour cream mixture. Scatter chocolate chips and cranberries over the top. Blend in w/ rubber spactula.
Scoop into pan, smooth top. Scatter w/ struesel topping, breaking it up into large crouton size pieces (some will be small)
Bake til toothpick inserted in the center comes out clean but NOT completely dry. 40-45 mins. Let cool in pan; serve warm or room temp. Cut into squares.

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