Description
This Cranberry Coffee Cake is soft, buttery, and filled with tart cranberries swirled into a tender vanilla cake base.
Ingredients
Scale
For the Cake
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups fresh or frozen cranberries (do not thaw if frozen)
For the Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup unsalted butter, cold and cubed
- ½ tsp cinnamon
- Pinch of salt
For the Optional Glaze
- ½ cup powdered sugar
- 1–2 tbsp milk
- ¼ tsp vanilla extract
Instructions
1. Make the Cake Batter
- Preheat oven to 350°F (175°C).
- Grease a 9-inch square pan or line with parchment.
- Cream softened butter and sugar until fluffy.
- Add eggs one at a time, mixing well.
- Mix in vanilla and sour cream.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients just until incorporated.
- Fold in cranberries gently.
2. Prepare the Streusel Topping
- In a bowl, mix flour, brown sugar, cinnamon, and salt.
- Cut in cold butter using a fork until crumbly.
3. Assemble
- Spread cake batter evenly into the pan.
- Sprinkle streusel mixture over the top.
4. Bake
- Bake 38–45 minutes, or until a toothpick comes out clean.
- Cool in the pan for 15–20 minutes.
5. Add the Glaze (Optional)
- Whisk powdered sugar, milk, and vanilla.
- Drizzle over the cooled cake.
Notes
- Add orange zest for a citrus twist.
- Use Greek yogurt instead of sour cream if needed.
- Fold in ½ cup chopped walnuts or pecans for crunch.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg