Creamy Cranberry Coffee Cake
Delight your taste buds with this indulgent Creamy Cranberry Coffee Cake—an irresistible blend of tart cranberries, velvety cream cheese, and a buttery, cinnamon-spiced streusel topping. This stunning cake layers moist, tender cranberry-infused batter with a rich, citrus-kissed cream cheese filling, creating a perfect balance of sweet and tangy flavors in every bite. Finished with a golden, crumbly streusel, this coffee cake is ideal for holiday gatherings, brunch spreads, or simply pairing with your morning coffee. Quick to prepare and baked to perfection in under an hour, this showstopping dessert is as beautiful as it is delicious.
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Recipe Information
Ingredients
- 120 g Unsalted butter
- 200 g Granulated sugar
- 2 Eggs
- 2 tsp Vanilla extract
- 260 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 120 ml Milk
- 200 g Fresh or frozen cranberries
- 225 g Cream cheese (softened)
- 50 g Powdered sugar
- 1 tbsp Lemon juice
- 100 g Brown sugar
- 1 tsp Cinnamon
- 50 g Cold unsalted butter
- 60 g All-purpose flour (for streusel)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round springform pan with parchment paper.
In a large bowl, cream together the butter (120 g) and granulated sugar (200 g) until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract (2 tsp).
In a separate bowl, whisk together the all-purpose flour (260 g), baking powder (2 tsp), and salt (0.5 tsp).
Gradually add the dry ingredients to the butter mixture, alternating with milk (120 ml), starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the cranberries (200 g) using a spatula. Set the batter aside.
In a medium bowl, beat the softened cream cheese (225 g), powdered sugar (50 g), and lemon juice (1 tbsp) until smooth and creamy. Set aside.
For the streusel topping, combine the brown sugar (100 g), cinnamon (1 tsp), and all-purpose flour (60 g) in a small bowl. Cut in the cold butter (50 g) using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour half of the cake batter into the prepared pan and spread it out evenly.
Top with the cream cheese mixture, spreading it gently over the batter.
Spoon the remaining cake batter over the cream cheese layer and carefully smooth it out with a spatula.
Sprinkle the streusel topping evenly over the cake.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake (avoiding the cream cheese layer) comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully remove the sides of the springform pan and transfer the cake to a wire rack to cool completely.
Slice and serve as is or with a dusting of powdered sugar. Enjoy your Creamy Cranberry Coffee Cake!
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 47.0 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 167 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.
