Cranberry Crumble Coffee Cake
Indulge in the perfect balance of tart, sweet, and crumbly with this Cranberry Crumble Coffee Cake, a show-stopper dessert or brunch treat that’s as delicious as it is beautiful. Bursting with juicy fresh cranberries and layered with a buttery, cinnamon-scented crumble topping, this moist and tender cake will be the highlight of your table. It combines simple pantry staples like all-purpose flour, brown sugar, and cold cubed butter with bright and tangy cranberries. The easy-to-make crumb topping adds irresistible texture and flavor, making every bite a delight. Ideal for holiday gatherings, brunch spreads, or a cozy coffee pairing, this coffee cake can be served warm or at room temperature. With just 20 minutes of prep and straightforward steps, it’s an effortless way to impress guests or treat yourself to something special. Keywords: cranberry coffee cake, crumble topping, holiday baking, brunch dessert, easy coffee cake recipe.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cups Unsalted butter (cold, cubed)
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 cups Milk
- 2 teaspoons Vanilla extract
- 2 cups Fresh cranberries
- 0.5 cups Brown sugar (packed)
- 1 teaspoons Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a large bowl, combine the all-purpose flour (2 cups) with granulated sugar (1 cup) and salt. Mix well.
Using a pastry cutter or fork, cut in the cold cubed butter (0.75 cups) until the mixture resembles coarse crumbs. Reserve 1 cup of this mixture for the topping.
To the remaining flour mixture, add the baking powder and stir to combine.
In a separate bowl, whisk together eggs (2 large), milk (1 cup), and vanilla extract (2 teaspoons).
Gradually add the wet ingredients to the dry mixture and mix until just combined. Do not overmix.
Fold in the fresh cranberries (2 cups) and gently stir to distribute them throughout the batter.
Pour the batter into the prepared baking dish, spreading it evenly.
In a small bowl, combine the reserved 1 cup of flour mixture with the packed brown sugar (0.5 cups) and ground cinnamon (1 teaspoon). Mix well and sprinkle evenly over the batter.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before slicing and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
4455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 782 mg | 260% | |
| Sodium | 2387 mg | 104% | |
| Total Carbohydrate | 714.1 g | 260% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 446.4 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 597 mg | 46% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1385 mg | 29% | |
*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.
