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Easy Cranberry Coffee Cake Recipe

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4.2 from 48 reviews

This Easy Cranberry Coffee Cake is a delightful treat perfect for breakfast or dessert. Featuring a tender, buttery cake filled with fresh cranberries and topped with a sweet, crumbly streusel, this coffee cake combines bright tartness and comforting sweetness in every bite. Simple to prepare and baked to golden perfection, it’s a crowd-pleaser for any occasion.

  • Total Time: 1 hour 1 minute
  • Yield: 9 servings

Ingredients

Cake Ingredients

  • 1/2 cup butter (room temperature, plus more for the pan)
  • 1 cup white sugar
  • 2 eggs
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup fresh cranberries
  • 1/2 cup sour cream

Topping Ingredients

  • 2/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/4 cup melted butter

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan thoroughly with butter to prevent sticking.
  2. Make the Cake Batter: In a large bowl, beat together 1/2 cup room-temperature butter and 1 cup white sugar using an electric mixer for about 3 minutes until the mixture is light and fluffy. Add in the 2 eggs, 2 tablespoons fresh lemon juice, and 2 teaspoons vanilla extract, mixing just until combined to keep the batter light.
  3. Mix Dry Ingredients: In a separate medium bowl, whisk together 1 cup all-purpose flour and 1/2 teaspoon baking powder. Set aside.
  4. Coat Cranberries: Place the fresh cranberries in a small bowl and toss with the remaining 1 tablespoon flour to coat gently. This helps prevent the berries from sinking during baking.
  5. Combine Batter and Dry Ingredients: Stir half of the dry flour mixture into the wet ingredients until just combined. Next, add 1/2 cup sour cream and mix again, then fold in the remaining dry ingredients until just incorporated. Gently fold the floured cranberries into the batter, then pour the entire mixture into the prepared pan, spreading evenly.
  6. Prepare the Topping: In the same bowl used for the cranberries, combine 2/3 cup all-purpose flour and 1/3 cup packed brown sugar. Add 1/4 cup melted butter and stir lightly with a fork until crumbly. Sprinkle this topping evenly over the batter in the pan.
  7. Bake: Place the pan in the preheated oven and bake for 42 to 46 minutes. Insert a toothpick into the center; it should come out clean or with moist crumbs to indicate the cake is done.
  8. Cool and Serve: Allow the cake to cool completely in the pan before slicing. This helps the cake set and makes serving easier. Enjoy your homemade cranberry coffee cake!

Notes

  • If fresh cranberries are unavailable, frozen cranberries can be used; toss them with flour before adding to the batter to prevent color bleed.
  • Room temperature ingredients help the batter blend evenly and result in a tender crumb.
  • Ensure the toothpick inserted into the center comes out with only moist crumbs for perfectly baked cake without dryness.
  • Substitute sour cream with Greek yogurt for a slight variation in flavor and texture.
  • For added flavor, consider adding a teaspoon of cinnamon to the topping mixture.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 46 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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