Apple Cranberry Coffee Cake
Delight your senses with this Apple Cranberry Coffee Cake, the ultimate treat for cozy mornings or holiday gatherings! Featuring tender chunks of sweet apples and bursts of tart cranberries, this moist cake is perfectly balanced with a buttery sour cream base. A generous cinnamon-sugar crumb topping, with the optional crunch of walnuts, adds a delectable layer of texture and warmth. Simple yet elegant, this cake bakes to golden perfection in under an hour, filling your kitchen with irresistible aromas. Perfectly paired with a hot cup of coffee or tea, this homemade coffee cake is easy to make and guaranteed to impress. Enjoy it as a breakfast indulgence, afternoon snack, or festive dessert centerpiece.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 Eggs
- 2 teaspoons Vanilla extract
- 1 cups Sour cream
- 1.5 cups Apples (peeled, cored, and diced)
- 1 cups Fresh or frozen cranberries
- 0.5 cups Brown sugar
- 1 teaspoons Ground cinnamon
- 0.5 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy using a hand or stand mixer.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients alternately with the sour cream, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the diced apples and cranberries using a spatula, ensuring even distribution throughout the batter.
Spread the batter evenly into the prepared baking pan.
In a small bowl, mix together the brown sugar, cinnamon, and chopped walnuts (if using) to create the crumb topping.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for at least 15 minutes before slicing and serving.
Serve warm or at room temperature. This cake pairs beautifully with a cup of coffee or tea!
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 37.2 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 143 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
