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Cranberry Coffee Cake Recipe

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★★★★★

4.2 from 86 reviews

Delight in this moist and tangy Cranberry Coffee Cake, featuring a tender crumb dotted with fresh cranberries and topped with a sweet, cinnamon-spiced crumb topping. Perfect for breakfast, brunch, or a cozy afternoon treat with coffee or tea.

Ingredients

Scale

Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • 2 cups frozen or fresh cranberries

Topping:

  • 6 tablespoons light brown sugar, packed
  • ⅔ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C). Lightly grease an 11×7 inch baking dish with cooking spray and set it aside to ensure the cake doesn’t stick.
  2. Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and fine sea salt. Stir well and set aside these dry ingredients.
  3. Cream butter and sugars: Using a mixer, cream the softened butter with granulated sugar and light brown sugar for about 3 minutes until the mixture is fluffy and light in color.
  4. Add egg and vanilla: Beat in the large egg and vanilla extract until fully incorporated and smooth.
  5. Combine flour and milk alternately: Add half of the reserved flour mixture to the butter mixture, stirring to combine. Then add half of the milk and mix again. Repeat with the remaining flour and milk, mixing until just combined to avoid overmixing.
  6. Fold in cranberries: Gently fold the cranberries into the batter until distributed evenly without overmixing.
  7. Transfer to baking dish: Spread the batter evenly into the prepared baking dish, smoothing the top.
  8. Prepare topping: In another medium bowl, mix the light brown sugar, all-purpose flour, ground cinnamon, and fine sea salt. Pour in the melted butter and stir with a fork until crumbly and no dry flour patches remain.
  9. Add topping: Evenly sprinkle the crumb topping over the batter in the baking dish.
  10. Bake the cake: Bake for 40 to 45 minutes in the preheated oven until the cake is golden brown and a toothpick inserted into the center comes out clean.
  11. Cool and serve: Allow the cake to cool in the pan before serving. Enjoy warm or at room temperature with your favorite hot beverage.

Notes

  • Use fresh or frozen cranberries; if using frozen, do not thaw before adding to the batter to prevent coloration of the batter.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives.
  • Adding a handful of chopped nuts to the topping can add extra crunch and flavor.
  • Ensure not to overmix the batter once flour is added to keep the cake tender.

Keywords: cranberry coffee cake, cranberry dessert, coffee cake recipe, cake with crumb topping, easy baking recipe, holiday dessert, brunch cake

Find it online: https://epicrecipebox.com/cranberry-coffee-cake-recipe/