Cranberry Coffee Cake-The Little Shop of Olive Oils

Cranberry Coffee Cake


  • 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)


  • 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!
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