Cranberry Crunch Coffee Cake
Start your day on a sweet note with this irresistible Cranberry Crunch Coffee Cake, a perfect balance of tart cranberries, buttery cake, and a cinnamon-oat crumble topping. Whether you're hosting a holiday brunch or treating yourself to a cozy morning at home, this coffee cake is a showstopper. Fresh or frozen cranberries bring vibrant pops of flavor, while the crumbly topping made with brown sugar, rolled oats, and melted butter adds a satisfying crunch to every bite. With just 20 minutes of prep time and straightforward baking instructions, this recipe is as easy as it is delicious. Serve it warm alongside your favorite coffee or tea for a comforting treat that’s perfect for breakfast, dessert, or an anytime snack.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.25 cups sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, cold and cubed
- 2 large eggs
- 0.75 cups milk
- 1 teaspoons vanilla extract
- 2 cups fresh or frozen cranberries
- 0.5 cups brown sugar, packed
- 0.5 cups rolled oats
- 1 teaspoons ground cinnamon
- 0.25 cups unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking pan and set aside.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
Cut the cold, cubed butter into the dry ingredients using a pastry blender or two knives until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry mixture and stir just until combined. Be careful not to overmix.
Spread half of the batter evenly into the prepared baking pan.
Scatter the cranberries evenly over the batter layer.
Cover the cranberries with the remaining batter, spreading gently to ensure even coverage.
In a small bowl, mix the brown sugar, rolled oats, ground cinnamon, and melted butter until the mixture becomes crumbly.
Sprinkle the crumb mixture evenly over the top of the batter in the pan.
Bake in the preheated oven for 40-45 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 |
4785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.4 g | 272% | |
| Saturated Fat | 127.9 g | 640% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 2590 mg | 113% | |
| Total Carbohydrate | 669.3 g | 243% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 374.4 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 542 mg | 42% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1447 mg | 31% | |
*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.
