Coffee Cake with Cranberry Swirl
Treat yourself to a slice of cozy indulgence with this moist and tender Coffee Cake with Cranberry Swirl, a perfect fusion of tangy cranberry and buttery crumb goodness. Featuring a ribbon of vibrant cranberry sauce swirled through a rich, sour cream-based cake, this dessert is as visually stunning as it is flavorful. The golden streusel topping, made with brown sugar and cinnamon, adds the ideal crunch to each bite, creating a delightful contrast to the soft cake beneath. With just 20 minutes of prep time, this easy-to-make coffee cake is perfect for holiday gatherings, brunch spreads, or a comforting weekday treat. Pair it with your favorite cup of coffee or tea for a match made in dessert heaven!
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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 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup cranberry sauce (homemade or canned)
- 0.5 cups brown sugar (for topping)
- 0.25 cups all-purpose flour (for topping)
- 1 teaspoon cinnamon (for topping)
- 0.25 cups unsalted butter (melted, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-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 bowl, cream the softened butter and granulated sugar until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Spread half of the batter evenly into the prepared baking pan.
Spoon half of the cranberry sauce over the batter and use a knife to gently swirl it into the surface.
Spread the remaining batter on top, followed by the remaining cranberry sauce. Swirl again to create a marbled effect.
To make the crumb topping: In a small bowl, mix together the brown sugar, flour, and cinnamon. Add the melted butter and stir until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the batter.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Allow the coffee cake to cool in the pan for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
4682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.1 g | 262% | |
| Saturated Fat | 125.7 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 689.5 g | 251% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 418.2 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 558 mg | 43% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 789 mg | 17% | |
*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.
