Description
This Cranberry Coffee Cake is a delightful treat, perfect for breakfast or dessert. It features a tender cake base studded with tart cranberries and topped with a buttery streusel. The festive red and white colors make it a beautiful addition to any holiday table.
Ingredients
Scale
- For the Streusel Topping:
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/2 cup fresh or frozen cranberries
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup fresh or frozen cranberries
- Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- For the streusel topping: In a medium bowl, combine 1 cup all-purpose flour, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Cut in 1/2 cup (1 stick) cold unsalted butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in 1/2 cup fresh or frozen cranberries. Set aside.
- For the cake: In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In a small bowl, whisk together 1 cup buttermilk and 1/2 cup fresh or frozen cranberries.
- Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Pour half of the cake batter into the prepared baking pan and spread evenly. Sprinkle half of the streusel topping over the batter.
- Dollop the remaining cake batter over the streusel and spread gently. Sprinkle the remaining streusel topping over the cake.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Optional: Drizzle with a simple glaze made from powdered sugar and milk once cooled.
Notes
- Using frozen cranberries can help prevent them from sinking to the bottom of the cake. If using frozen, do not thaw before adding.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
- Ensure your butter is cold for the streusel topping to achieve the best crumbly texture.
- This cake can be stored at room temperature in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 50 minutes