This Cranberry Walnut Crumb Cakes Recipe is a moist and crumbly recipe, which uses sour cream and dried cranberries. It’s a delightful morning treat, ready in about 50 minutes.
Jump to RecipeCranberry Walnut Crumb Cakes Ingredients
A classic combination for a delightful morning treat or afternoon snack.
For the Cake:
- 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pans
- 1 cup granulated sugar
- 3 eggs
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/2 cup dried cranberries
For the Crumb Topping:
- 3/4 cup light brown sugar, packed
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cut into pieces
- 1 cup coarsely chopped walnuts or pecans
How To Make Cranberry Walnut Crumb Cakes
A step-by-step guide to these delicious individual coffee cakes.
- Prep the Oven and Tins: Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
- Make the Cake Batter: In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter until smooth. Gradually add the granulated sugar and beat until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Combine Wet and Dry: In a separate bowl, sift together the flour, baking soda, baking powder, and salt. On low speed, add the flour mixture to the butter mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the flour. Mix until just combined.
- Fold in Cranberries: Gently stir in the dried cranberries with a spatula.
- Make the Crumb Topping: In a medium bowl, combine the brown sugar, 1 tablespoon all-purpose flour, and cinnamon. Add the cold butter pieces and use your fingertips to rub the butter into the sugar mixture until it resembles coarse, sandy crumbs. Stir in the chopped walnuts.
- Assemble and Bake: Spoon the batter into the prepared paper liners, filling them no more than three-quarters full. Sprinkle a generous amount of the crumb topping over each one.
- Bake: Bake for 20 to 25 minutes, until the cakes are risen, golden brown, and a toothpick inserted into the center comes out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack.
Recipe Tips
- How do I get the best crumb topping? The secret is using cold butter and your fingertips. Rub the butter into the brown sugar and flour quickly. You want to create crumbly, pea-sized pieces, not a uniform paste.
- Why use room temperature ingredients? Using room-temperature butter, eggs, and sour cream is essential. This allows the ingredients to emulsify, creating a smooth batter that traps air, which results in a lighter, fluffier cake.
- How do I avoid a dense or tough cake? Do not overmix the batter! Once you start alternating the flour and sour cream, mix on the lowest speed and stop as soon as the flour streaks disappear. Overmixing develops gluten and makes the cake tough.
- Can I keep my cranberries from sinking? In a small bowl, toss your dried cranberries with 1 tablespoon of the sifted dry flour mixture (from Step 3) before you fold them in. This light coating helps suspend them in the batter.
What To Serve With Cranberry Walnut Crumb Cakes
These are the perfect “coffee cake” muffins, ideal for a brunch or an afternoon snack.
- A hot cup of coffee or a latte
- A cup of hot tea
- A cold glass of milk
- A dollop of plain yogurt or extra sour cream
How To Store Cranberry Walnut Crumb Cakes
- Room Temperature: These cakes are best stored at room temperature. Place them in an airtight container, layered with wax paper. They will stay moist for 3-4 days.
- Freeze: These freeze beautifully. Once completely cool, place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm them in the microwave for 20-30 seconds.
Cranberry Walnut Crumb Cakes Nutrition Facts
(Per 1 cake/muffin)
- Calories: ~380 kcal
- Total Fat: 20g
- Saturated Fat: 9g
- Cholesterol: 70mg
- Sodium: 280mg
- Total Carbohydrate: 46g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. Full-fay plain Greek yogurt is an excellent 1-to-1 substitute for sour cream and provides a similar tangy, moist result.
Yes, this batter will work perfectly in a 9×9-inch baking pan, greased and floured. The baking time will be longer, likely 40-50 minutes.
Yes, you can use 1 cup of fresh or frozen (don’t thaw) cranberries. Be aware they will be much more tart than the dried cranberries.
Cranberry Walnut Crumb Cakes Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings20
minutes25
minutes380
kcalA perfectly moist and tender sour cream coffee cake in muffin form, filled with tart cranberries and topped with a crunchy brown sugar and walnut streusel.
Ingredients
- Cake:
1 stick unsalted butter, softened
1 cup granulated sugar
3 eggs
2 cups sifted all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup sour cream
1/2 cup dried cranberries
- Crumb Topping:
3/4 cup light brown sugar
1 tbsp all-purpose flour
1 tsp ground cinnamon
2 tbsp cold unsalted butter
1 cup chopped walnuts
Directions
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Topping: In a bowl, mix brown sugar, 1 tbsp flour, and cinnamon. Rub in cold butter with your fingertips until crumbly. Stir in walnuts.
- Cake: In a large bowl, cream 1 stick softened butter and 1 cup sugar until fluffy. Beat in eggs one at a time.
- Sift dry ingredients (2 cups flour, soda, baking powder, salt).
- On low speed, add the dry mix and sour cream alternately to the butter mixture (begin and end with dry). Mix just until combined.
- Gently fold in the dried cranberries.
- Divide the batter evenly among the 12 muffin liners.
- Sprinkle the crumb topping generously over the batter in each cup.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
Notes
- Using room temperature ingredients (butter, eggs, sour cream) is key to a light, fluffy cake.
- Do not overmix the batter after adding the flour, or the cakes will be tough.
- Store in an airtight container at room temperature for up to 3 days.
