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Cranberry Coffee Cake Recipe

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4.1 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Cranberry Coffee Cake is a delightful blend of tart cranberries and warm spices like cinnamon and cardamom, topped with a buttery streusel crumb. Perfectly moist with a tender crumb thanks to sour cream, this cake is ideal for breakfast, brunch, or an afternoon treat. Finished with a sweet cranberry glaze, it offers a balance of fruity and spiced flavors in every bite.

Ingredients

Spiced Streusel

  • 1 cup all-purpose flour (127 grams)
  • 1/2 tsp cinnamon powder
  • 1/4 tsp cardamom powder
  • 1/3 cup granulated sugar (63 grams)
  • 1/3 cup brown sugar (73 grams)
  • 1/2 cup unsalted butter, room temperature (113 grams)

Cranberries

  • 1 1/2 cups cranberries, fresh or frozen (150 grams)
  • 2 tsp all-purpose flour

Cake Batter

  • 2 cups all-purpose flour (254 grams)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 8 tbsp unsalted butter, room temperature (113 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 1/3 cup brown sugar (73 grams)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup sour cream (245 grams)

Cranberry Glaze

  • 1 cup powdered sugar, sifted (125 grams)
  • 2-4 tbsp cranberry sauce or juice (see notes)

Instructions

  1. Make Spiced Streusel: In a bowl, combine 1 cup flour, granulated sugar, and brown sugar. Cut the 1/2 cup butter into small cubes and mix it with the dry ingredients using a fork until a crumbly mixture forms. Ensure all butter is incorporated. Refrigerate the streusel while preparing the cake batter.
  2. Prepare Cranberries: Toss the cranberries with 2 teaspoons of flour to coat them lightly. Set aside to prevent them from sinking during baking.
  3. Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC). Line a deep 8-inch springform or 9-inch cake pan with parchment paper and lightly grease it with oil or butter, then dust with flour to prevent sticking.
  4. Mix Dry Ingredients for Cake: In a mixing bowl, whisk together 2 cups flour, baking powder, baking soda, salt, 1/4 tsp cinnamon, and 1/4 tsp cardamom until evenly combined.
  5. Cream Butter and Sugar: Using a stand or hand mixer, beat 8 tablespoons of butter for about 30 seconds. Add granulated and brown sugar and beat for 3 minutes until the mixture is creamy and light in color, scraping down the bowl as needed.
  6. Add Eggs and Vanilla: Add eggs one at a time, mixing thoroughly before adding the next. Stir in vanilla extract until well combined.
  7. Add Sour Cream: Mix in the sour cream to the wet ingredients until smooth.
  8. Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients. Begin mixing with the mixer, then finish folding with a rubber spatula to avoid overmixing.
  9. Layer Cake Batter: Spread about one-third of the cake batter evenly on the bottom of the prepared cake pan and set the rest aside.
  10. Mix Batter with Cranberries: Fold the floured cranberries into the remaining batter gently to ensure they are evenly distributed.
  11. Assemble Cake: Pour the cranberry-laden batter into the pan over the first batter layer.
  12. Add Streusel Topping: Remove the streusel from the fridge. Crumble any clumps with your fingers and sprinkle evenly over the top of the batter.
  13. Bake: Place the cake in the preheated oven and bake for 55 to 65 minutes. If the streusel browns too quickly, cover loosely with aluminum foil partway through baking. The cake is done when the top is firm and a toothpick inserted into the center comes out clean.
  14. Cool: Allow the cake to cool in the pan for 30 minutes to 1 hour before glazing or serving.
  15. Prepare Cranberry Glaze: Whisk sifted powdered sugar with 2 tablespoons of cranberry sauce or juice, adding more liquid as needed to reach a drizzle-able consistency. Adjust thickness by adding more powdered sugar or liquid accordingly.
  16. Glaze and Serve: Drizzle the glaze over the cooled cake before serving. Store cake without glaze at room temperature or in the refrigerator as detailed in storage instructions.
  17. Storage Instructions: Store the cake without glaze in a sealed container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If glazed, keep refrigerated. The cake can be frozen tightly wrapped for 1-2 months; thaw overnight in the fridge and bring to room temperature before serving.

Notes

  • You can use fresh or frozen cranberries; if frozen, no need to thaw before use.
  • The cranberry glaze can be made with cranberry sauce, cranberry juice, milk, or orange juice depending on your flavor preference and desired thickness.
  • If the crumble topping starts browning too fast, tent with foil to prevent burning while ensuring the cake finishes baking properly.
  • Make sure to let the cake come to room temperature after storing refrigerated for best flavor and texture.
  • Using a springform or cheesecake pan helps contain batter and maintain shape, but any cake pan lined with parchment paper will work.
  • Store glaze separately if you prefer, to add just before serving.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

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