Cranberry Coffee Cake
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Cranberry Coffee Cake — A Cozy Morning Treat
If you love a lazy morning with a warm mug of coffee, this cranberry coffee cake is going to fit right in. It’s super easy to whip up and packed with tart cranberries, a tender crumb, and a buttery streusel topping that’s just the right amount of sweet.
What Makes It Special
It’s one of those recipes that looks and tastes impressive but doesn’t take much effort at all. The sour cream (or yogurt) keeps it moist and rich, while the streusel on top adds that perfect little crunch. Plus, the cranberries give every bite a bright, juicy pop.
How It Comes Together
Mix your dry ingredients, stir up your wet ones, fold in the cranberries, and sprinkle the streusel on top. Pop it in the oven and wait for that cozy, cinnamon-sweet smell to fill your kitchen.
Why You’ll Love It
This cake is great for brunch, holidays, or even an everyday treat. Serve it warm or room temp — either way, it disappears fast. You can even add a splash of cranberry balsamic or a handful of chopped nuts if you’re feeling fancy.
So pour yourself some coffee, cut a big slice, and enjoy a little something special. It’s one of those simple recipes you’ll want to come back to again and again.
Cranberry Coffee Cake
Rated 4.0 stars by 1 users
Category
Desserts
Cuisine
American
Author:
Servings
8-10
Prep Time
15 minutes
Cook Time
50 minutes
Calories
469
This Cranberry Coffee Cake is moist, tender, and full of bright, tart cranberry flavor with a soft crumb and a lightly sweet cinnamon streusel topping. Made with olive oil and a touch of balsamic, it’s a simple yet flavorful cake that’s perfect for brunch, holidays, or a cozy morning with coffee. The balance of sweet and tangy makes it a standout recipe for fall and winter baking, while still being easy enough to enjoy any time of year.
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 2 Large Eggs
- 1/2 cup Premium Extra Virgin Olive Oil
- 1 cup Sour Cream
- 1 tsp Cranberry Pear Balsamic Vinegar
- 1 cup Fresh or Frozen Cranberries
- 1/2 cup Walnuts or Pecans, chopped (optional)
- 2 tbsp Brown Sugar (for topping)
- 1 tsp Ground Cinnamon (for topping)
Directions
Preheat your oven to 350°F.
- Grease a 9-inch springform pan or a regular cake pan with a little EVOO and line the bottom with parchment paper.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, EVOO, sour cream, and balsamic vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined.
- Avoid overmixing to keep the cake tender.
- Fold the cranberries (and nuts if using) into the batter gently, ensuring they are evenly distributed.
- Pour the batter into the prepared pan and spread it evenly.
- In a small bowl, mix together the brown sugar and cinnamon.
- Sprinkle this mixture over the top of the batter.
- Bake the cake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center comes out clean.
- If the top is browning too quickly, cover it with aluminum foil.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice the cranberry coffee cake and serve!
Nutrition
Nutrition
- Nutrition Serving Size
- 1 serving
- per serving
- Calories
- 469
- Carbs
- 56 grams
- 19%
- Protein
- 7 grams
- 13%
- Fat
- 25 grams
- 22%
- Saturated Fat
- 6 grams
- 26%
- Cholesterol
- 58 milligrams
- 19%
- Fiber
- 2 grams
- 8%
- Sugar
- 30 grams
- 33%
- Sodium
- 300 milligrams
- 13%
- Iron
- 2 milligrams
- 12%
- Potassium
- 134 milligrams
- 4%