Cranberry Streusel Coffee Cake
Indulge in the perfect balance of tart and sweet with this irresistible Cranberry Streusel Coffee Cake! Featuring a moist, tender crumb infused with the richness of sour cream and vanilla, this cake comes alive with bursts of juicy cranberries nestled between layers of buttery streusel topping. A warming blend of cinnamon and brown sugar adds depth to every bite, while optional chopped pecans or walnuts provide a delightful crunch. Easy to make, this coffee cake is ideal for holiday breakfasts, cozy brunches, or an anytime treat with your favorite cup of coffee. Ready in just over an hour, this is the ultimate make-ahead dessert to wow your family and guests.
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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 teaspoon Salt
- 2 large Eggs
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 2 cups Fresh or frozen cranberries
- 0.75 cups Brown sugar
- 1.5 teaspoons Ground cinnamon
- 0.5 cups Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a medium bowl, make the streusel topping by combining 0.75 cups of brown sugar, 0.5 cups of all-purpose flour, 1.5 teaspoons of ground cinnamon, and 0.25 cups of unsalted butter (cut into pieces). Use a fork or your fingers to mix until crumbly. If desired, stir in 0.5 cups of chopped pecans or walnuts. Set aside.
In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.5 teaspoons of salt.
In another large bowl, cream 0.5 cups of unsalted butter with 1 cup of granulated sugar using a hand or stand mixer until light and fluffy (about 2-3 minutes).
Add the 2 eggs, one at a time, mixing well after each addition. Then mix in 1 cup of sour cream and 2 teaspoons of vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Spread half the batter evenly into the prepared baking pan. Scatter 2 cups of fresh or frozen cranberries over the batter, then sprinkle half of the streusel mixture on top.
Spread the remaining batter over the cranberry layer (it’s okay if it doesn’t completely cover them). Top with the remaining streusel mixture.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Let the coffee cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 241 mg | 10% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 50.7 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 137 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.
