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Sour Cream Cranberry Crumble Loaf

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 loaf

Ingredients

Batter

  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream I used 14% for an extra creamy texture
  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup frozen cranberries

Crumble

  • 1/3 cup brown sugar
  • 1/3 cup flour
  • 1/4 butter
  • 1/4 tsp ground cinnamon

Instructions

  • In a large mixing bowl, cream sugar and butter until blended. Add one egg at a time, mixing between each addition.
  • Add vanilla extract and sour cream. Blend until incorporated.
  • Add all dry ingredients, mix until fully combined and the batter is smooth.
  • In a large bowl, with 1 Tbsp of flour, lightly coat the frozen cranberries in flour. This method will prevent the berries from sinking to the bottom of the loaf during baking as the flour coating adds friction against the batter.
  • Gently fold the cranberries into the batter using a spatula.

Crumble

  • Mix all ingredients for crumble topping using a fork against the mixing bowl until coarse crumbs are formed. You can use your hands if easier for breaking the butter into smaller crumbs.
  • Sprinkle crumble over the loaf batter in loaf pan.
  • Bake at 350 F in a lightly butter- greased loaf pan for 50 minutes to 1 hour until toothpick test comes out barely sticky from the middle of the loaf.