Description
Cranberry coffee cake is a moist, tender cake filled with tart cranberries and topped with a buttery cinnamon streusel. Perfect for breakfast, brunch, or a cozy snack with coffee or tea.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or plain yogurt
- 1 1/2 cups fresh or frozen cranberries
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking dish or springform pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Add the dry ingredients to the wet mixture in batches, alternating with sour cream. Mix until just combined.
- Gently fold in the cranberries.
- Spread the batter evenly in the prepared pan.
- In a small bowl, mix the streusel ingredients using a pastry cutter or fork until crumbly.
- Sprinkle the streusel evenly over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before slicing and serving.
Notes
Use frozen cranberries straight from the freezer to avoid bleeding into the batter.Add 1 tsp orange zest to the batter for a bright citrus flavor.Mix chopped nuts into the streusel for added crunch.Drizzle with a simple powdered sugar glaze once cooled for extra sweetness.Store at room temperature for 3 days, refrigerated for 5, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 290
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
