Cranberry Coffee Cake
Dive into the cozy, festive flavors of this Cranberry Coffee Cake, a perfect balance of tart cranberries and sweet cinnamon streusel. This moist and tender cake is made with a rich buttery batter, fresh cranberries folded in for a pop of tanginess, and topped with a golden, crunchy streusel featuring brown sugar and optional pecans for added texture. Ready in just an hour, this simple yet stunning homemade treat is ideal for holiday gatherings, brunch spreads, or a comforting afternoon snack paired with your favorite coffee or tea. With its warm spices and rustic charm, this cranberry coffee cake is sure to become a seasonal favorite for breakfast or dessert!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cups Unsalted butter
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Milk
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 2 cups Fresh cranberries
- 0.5 cups Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 cups Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish or line it with parchment paper.
In a large bowl, combine the flour, baking powder, and salt. Set aside.
In another large mixing bowl, cream together 0.5 cups of granulated sugar and the butter until light and fluffy, about 2-3 minutes.
Add eggs to the butter mixture, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Do not overmix.
Gently fold in the cranberries until evenly distributed.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
In a small bowl, prepare the streusel topping by combining the remaining 1 cup of granulated sugar, brown sugar, cinnamon, and pecans (if using). Mix well.
Sprinkle the streusel mixture evenly over the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the coffee cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 56.2 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 197 mg | 4% | |
*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.
