Description
Indulge in the perfect blend of tart cranberries and sweet cake with this delightful Cranberry Coffee Cake. This moist and flavorful coffee cake is a wonderful addition to any breakfast or brunch spread, and its crumbly topping adds a delicious crunch to every bite.
Ingredients
Units
Scale
Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
- 1/2 cup chopped walnuts or pecans (optional)
Topping:
- 1/4 cup brown sugar
- 1/4 cup flour
- 2 tablespoons cold butter
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan or 9×9-inch baking dish.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, mix the sour cream, melted butter, eggs, and vanilla until smooth.
- Combine wet and dry: Add the wet ingredients to the dry and stir just until combined.
- Add cranberries and nuts: Fold in the cranberries and nuts, if using. Spread the batter evenly in the prepared pan.
- Make topping: For the topping, combine brown sugar, flour, cinnamon, and cold butter in a small bowl. Mix until crumbly, then sprinkle evenly over the batter.
- Bake: Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in the pan for 15 minutes, then remove from pan or slice and serve warm.
Notes
- Dust cranberries with a tablespoon of flour before folding into the batter to prevent sinking.
- This cake also freezes well—wrap slices tightly in plastic and freeze for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
