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I miss waking up to the warm, comforting smell of my father’s rice pilaf on Thanksgiving morning. As a Puerto Rican family, our holidays infused sprinklings of modern culture with our rich customs. My father was a lover of food, and having been raised by a mother who owned a restaurant, cooked most of our family’s meals. I like to think I gleaned some of his culinary skills, and I know with certainty that my love for unique, memorable food experiences comes from him.
Tradition is an integral part of Thanksgiving, but what we often forget in our own home are the meals that lead up to this grand celebratory feast which brings together friends and family from near and far. I often find myself snacking (or attempting to at least) on veggies already assigned to the salad, chips, bread or any number of small bites (likely because the smell of all the amazing dishes we cook up during this time overwhelms my palate). Since we always make our cranberry sauce from scratch AND tend to have plenty of fresh berries left over, I decided to make a simple Cranberry Sour Cream Coffee Cake that can be served the morning of Thanksgiving. We like to prepare as many dishes as possible the night before, including our cranberry sauce, so you could easily put this coffee cake together and warm it up with a hot drink in the morning.
Everything you’ll need for this recipe can be purchased at your local Walmart, including the fluted cake pan I used for the coffee cake. Here is my recipe for Cranberry Sour Cream Coffee Cake:
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 2 eggs at room temperature
- 1 tsp vanilla
- 2 cups unbleached cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 tsp salt
- 8 ounces sour cream
- 2 cups fresh cranberries washed
- 1/2 cup pecans coarsely chopped
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Preheat oven to 350 degrees F
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Prepare a fluted cake pan with cooking spray or butter/flour
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In a large bowl, cream butter and sugar until fluffy.
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Beat in eggs, one at a time.
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Beat in vanilla.
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In a separate bowl combine cake flour, baking powder, baking soda, and salt.
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Add flour mixture to cream mixture, alternating with sour cream. Do not overmix.
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Gently fold in whole cranberries and pecans.
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Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted through the center comes out clean.
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Allow to cool before removing cake from pan.
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Sprinkle with powdered sugar and serve.
Having never made a coffee cake before, I was so impressed with how wonderful it turned out. The juxtaposition of the sweet flavors from the coffee cake and the tart flavors of the cranberry were perfect. I always use unbleached cake flour with any cake recipe to give it that light, soft texture that distinguishes it from bread. I also used sour cream in place of milk to add moisture to the cake as well as diversifying the overall flavor. The result is a coffee cake your family will want to make every year as part of Thanksgiving traditions.
If you have leftover cranberries, make this Homemade Cranberry Sauce recipe!
For additional Thanksgiving recipes, check out these inspired ideas from my fellow Walmart moms:
Guineos en Escabeche (Puerto Rican Green Banana Salad)
No Bake Double Layer Pumpkin Pie
Traditional Sweet Potato With Marshmallows
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