Description
This Cranberry Coffee Cake is soft, buttery, and bursting with tart fresh cranberries, all topped with a sweet cinnamon crumble. Perfect for breakfast, brunch, or a cozy afternoon treat, this easy coffee cake pairs beautifully with coffee or tea and makes a festive holiday or weekend bake.
Ingredients
Cake:
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2 1/2 cups all-purpose flour
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup sour cream
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1/2 cup milk
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1 1/2 cups fresh cranberries
Crumble Topping:
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1/2 cup all-purpose flour
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1/4 cup brown sugar
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1/2 tsp cinnamon
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1/4 cup unsalted butter, melted
Glaze (Optional):
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1/2 cup powdered sugar
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1 tbsp milk
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1/2 tsp vanilla extract
Instructions
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Preheat oven: Set oven to 350°F (175°C). Grease and line a 9-inch round cake pan or square baking dish.
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Make cake batter: In a bowl, whisk together flour, baking powder, baking soda, and salt. In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
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Combine: Alternately add dry ingredients with sour cream and milk, mixing until just combined. Gently fold in cranberries. Spread batter evenly in the prepared pan.
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Make crumble: Mix flour, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle evenly over the batter.
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Bake: Bake for 40-45 minutes or until golden and a toothpick inserted in the center comes out clean. Cool in the pan.
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Glaze: If using, whisk together powdered sugar, milk, and vanilla. Drizzle over the cooled cake before slicing.
Notes
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You can substitute frozen cranberries; do not thaw before adding to the batter.
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Store at room temperature (covered) for up to 2 days or refrigerate for 5 days.
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Delicious served slightly warm!