Cranberry Coffee Cake

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Cranberry coffee cake is a festive spin on coffee cake with tart cranberries and sweet crumbly topping. It is guaranteed to brighten up holiday breakfasts, weekend brunch, and afternoon treat with a hot cup of coffee.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Servings:

Calories: 439kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Cake

2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
1 cup sugar
1 stick butter softened
2 large eggs at room temperature
1/2 cup sour cream
1/4 cup orange juice
1 tsp vanilla extract
2 cups fresh cranberries

For The Topping

1/2 cup flour
packed 1/2 cup brown sugar
3 tbsp butter softened
1/4 tsp ground cinnamon

US Customary - Metric

Instructions

Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk together until evenly combined. Set aside.
2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1/4 tsp ground cinnamon
Add the butter and sugar to another large mixing bowl. Using a hand mixer beat together until smooth & fluffy.
1 stick butter, 1 cup sugar
Add the eggs and beat them in, one at a time, until completely incorporated.
2 large eggs
Add the sour cream, orange juice, and vanilla- blending again until everything's evenly incorporated.
1/2 cup sour cream, 1/4 cup orange juice, 1 tsp vanilla extract
Add half the flour mixture to the wet ingredients and mix just until evenly combined, starting at a slower speed and gradually increasing it so it doesn't poof up and make a mess. Repeat with the remaining flour mixture.
Using a spatula, fold the cranberries into the batter until evenly incorporated.
2 cups fresh cranberries
Spray an 8x8" baking dish with nonstick spray, then add the batter to it and spread it out in an even layer.
Add all of the topping ingredients to a small bowl and mix them together using two forks, or clean fingers, until evenly combined & the mixture's crumbly. Sprinkle the topping evenly out overtop of the batter.
1/2 cup flour, packed 1/2 cup brown sugar, 3 tbsp butter, 1/4 tsp ground cinnamon
Bake at 350° for 45-50 minutes.
Remove from the oven and let the cake rest for 5-10 minutes.
Slice, serve warm, and enjoy!

Notes

When adding the dry ingredients to the wet ingredients, make sure to start the mixer on a lower speed so the flour doesn't poof up and make a mess. You can turn the speed up after the flour has started to incorporate.
For extra decadence, make a quick glaze with a cup of powdered sugar, two tablespoons or so of orange juice or milk, and a teaspoon of vanilla. Drizzle it over the cooled cake.
This is a yummy sweet breakfast or afternoon snack.

Nutrition